Herb-Mustard Chicken Quarters

 

 

Ingredients

2 tbsp creamy Dijon-style mustard blend

1 tbsp snipped fresh parsley

1 tbsp snipped fresh oregano or 1 tsp dried oregano crushed

1 tbsp water

1/8 tsp ground red pepper

3 to 3 ½ lb whole broiler-fryer chicken, cut into quarters

 

Directions

For sauce, in a small bowl combine mustard, parsley, oregano, water and red pepper. Cover and chill until ready to use.  Optional to remove skin. Arrange medium hot coals around a drip pan. Test for medium heat above the pan. Place chicken bone side down, on rack above pan.  Cover and grill for 50-60 minutes or until chicken is no longer pink. (170 degrees for breast and 180 degrees for dark meat). Brush the pieces with sauce occasionally during the last 10 minutes of grilling.