jglass
New member
herb-mustard chicken
2/3 cup vegetable oil
1/2 cup water
1/3 cup white wine vinegar
1/4 cup spicy brown mustard
2 tablespoons finely chopped onion
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
In a large resealable plastic bag, combine the first nine ingredients. Reserve 1/2 cup for basting; cover and refrigerate. Add chicken; seal and turn to coat. Refrigerate for at least 4 hours.
Drain and discard marinade. Grill, covered, over low heat, turning and basting with reserved marinade every 15 minutes, for 40-50 minutes or until juices run clear.
2/3 cup vegetable oil
1/2 cup water
1/3 cup white wine vinegar
1/4 cup spicy brown mustard
2 tablespoons finely chopped onion
1 teaspoon dried thyme or Italian seasoning
1/2 teaspoon salt
1/2 teaspoon pepper
2 garlic cloves, minced
1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
In a large resealable plastic bag, combine the first nine ingredients. Reserve 1/2 cup for basting; cover and refrigerate. Add chicken; seal and turn to coat. Refrigerate for at least 4 hours.
Drain and discard marinade. Grill, covered, over low heat, turning and basting with reserved marinade every 15 minutes, for 40-50 minutes or until juices run clear.