Herb-Mustard Chicken Quarters
by Masterbuilt
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.
