Honey‐Dijon Barbeque Chicken

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.