I’m not really sure why this is called Satan Chicken. I thought maybe they meant Seitan, but that’s really a vegetarian dish. I would love to be able to ask the recipe creator. . . .
I could not find Pineapple Preserves. I checked three different stores. So I made my own. Making preserves isn’t as hard as many people think. I used pineapple juice, sugar, and fruit pectin. I had four jars to can for use later.
Mixing the pineapple preserves and the mustard together gives you a surprising fruit mustard. I used fresh basil, so there were nice pieces of basil in the mix.
The chicken cooked well, maybe a touch too well. I would cut the cooking time by 5 to 10 minutes as my chicken came out a little dry.
The flavor was great though. It was sweet and mustardy. There is enough of the sauce to add a little extra on the side.
I also could no find Monosodium Glutamate. I ordered it from Amazon, but it still hasn’t arrived. . .
SATAN SURPRISE CHICKEN
1/3 Cup Corn Oil
1 Teaspoon Monosodium Glutamate
8 Ounces Dijon Mustard
3 Tablespoons Pineapple Preserves
1 Teaspoon Basil
1 Broiler Fryer Chicken, Cut into Parts
In a bowl mix together oil, MSG, mustard, preserves and basil. Coat each chicken piece with mixture and place in a shallow baking dish. Spoon any remaining mixture oven chicken. Bake in a 350 degree oven for 1 hour. Turn chicken once during cooking – spooning mustard over top.
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