Herb Mustard Chicken
|Frying chicken||3 1⁄2 Pound, cut up|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Salad oil||2⁄3 Cup (10.67 tbs)|
|White wine vinegar||6 Tablespoon|
|Chopped onion||2 Tablespoon|
|Italian herb seasoning/Thyme leaves||1 Teaspoon|
|Garlic||2 Clove (10 gm) (Minced/Pressed)|
|Spicy brown mustard||1⁄4 Cup (4 tbs)|
Rinse chicken and pat dry.
In a large bowl, stir together wine, oil, vinegar, onion, herb seasoning, garlic, pepper, and mustard.
Add chicken and turn to coat.
Cover and refrigerate for at least 4 hours or until next day, turning occasionally.
Lift chicken from marinade and drain briefly
Place chicken, except breast pieces, skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals.
Cook, turning and basting frequently with marinade, for 15 minutes.
Place breast pieces on grill and continue to cook, turning and basting often, until meat near bone is no longer pink; cut to test (20 to 30 more minutes)