Honey‐Dijon Barbeque Chicken
3 pounds broiler‐fryer chicken, cut up
1/2 cup white Zinfandel wine, apple juice, or apple cider
1/4 cup olive oil or cooking oil
1/4 cup honey
1/4 cup Dijon
‐style mustard
1/2 teaspoon black pepper
1/4 teaspoon salt
4 cloves garlic, minced
Place chicken in a resealable plastic bag set in a shallow dish. In a
bowl combine wine, oil, honey, mustard, pepper, salt, and garlic.
Pour marinade over chicken; seal bag. Marinate in the refrigerator
for 8 to 24 hours, turning bag occasionally. Drain chicken,
reserving marinade. Arrange chicken pieces, bone sides up, on grill
rack over medium heat. Brush once with reserved marinade. Discard any remaining marinade.
Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180
degrees F for thigh portions) .
Makes 4 servings.