Provençal Chicken

1 c. dry white wine

1/3 c. good olive oil

3 T. Dijon mustard

3 T. white wine vinegar

2 T. dried Herbs de Provençe

3 cloves garlic, minced

2 large pinches kosher salt

6 chicken legs

6 chicken thighs


Place the wine, olive oil, mustard, vinegar, herbs, garlic and salt in a gallon size plastic bag that seals shut.  Seal and knead and shake until well combined.  Add the chicken legs and thighs, remove air from the bag and seal.  Place bag in the refrigerator for several hours, turning occasionally.


Heat the grill to med high heat (400*) using all burners. Turn off the middle burners leaving the remaining burners on med high.  Remove the chicken pieces from the marinade and place over the middle burners. Discard the remaining marinade and cook the chicken over indirect heat for approx. 1 hour until the chicken reaches an internal temperature of 165*.