YIELD:
4
PREP TIME:
4 Hours
COOK TIME: 30 Minutes
COOKING METHOD: Grilling
INGREDIENTS
4 chicken quarters (leg/thigh combination)
½ c. olive oil
½ c. white zinfandel
¼ c. clover honey
2 T. Dijon Mustard
2 garlic cloves, crushed
1 t. ground black pepper
½ t. salt
DIRECTIONS
Preparation
Wash chicken parts with tepid water and pat-dry
Place in two sealable plastic bags. Pour mixture of oil, wine, honey, mustard, garlic, pepper, and salt over chicken. Seal. Marinate in refrigerator for 2 to 4 hours, turning occasionally.
Method
Place unused marinade in a saucepan and heat to boiling, then let simmer for five minutes.
Grill chicken with lid down on Medium High grates for 20 to 30 minutes per side or until cooked through to internal temperature of 165F degrees - basting during the final 5 minutes with the reserved marinade.