Grilled chicken with barbecue sauce, honey mustard

Ingredients

• 1 chicken weighing 1 kg
• 2 large Conference pears
• 20 gr. seedless raisins
• 15 gr. Iberian pork lard
• 1/2 glass of Brandy
• Salt and black pepper
• A sprig of fresh rosemary

For the marinade

• 2 tablespoons of Barbecue Sauce
• 1 teaspoon of Old Fashioned Mustard.
• 1 teaspoon of Rosemary Honey

Preparation:

1- We put the marinade ingredients in a cup, and put it in the microwave for 5 seconds so that they warm up and mix well. We let emulsify.

2- We introduce the raisins into the half glass of Brandy to soak.

3- We turn on the oven to 180º so that it preheats.

4- We clean the chicken well of feathers and impurities inside, wash it under running water and dry well with kitchen paper.

5- Season with salt and pepper and place in a baking dish. With a kitchen brush we paint all the chicken with the marinade. We put the lard on top of the brisket and the rosemary sprig.

6- Peel the pears and cut them into quarters and place them around the chicken.

7- Bake for 45 minutes, add the Brandy on top and bake for 20 more minutes.

8- We remove the tray from the oven, sprinkle the raisins, let the roast rest before cutting for about ten minutes.

9- We serve accompanied by pears. A TEN dish at low cost.