For sauce, in a small bowl combine mustard, parsley, oregano, water, and red pepper.
- 2 tablespoons Creamy Dijon-style Mustard Blend
- 1 tablespoon Fresh Parsley (snipped)
- 1 tablespoon Fresh Oregano or 1 teaspoon Dried Oregano (crushed)
- 1 tablespoon Water
- 1/8 teaspoon Red Pepper (ground)
Cover and chill until ready to use. Remove skin if desired. 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 to 60 minutes or until chicken is no longer pink (170°F for breast and 180°F for dark meat).
Brush the pieces with sauce occasionally during the last 10 minutes of grilling.