Ingredients:
1 (3 lb) broiler-fryer chickens, quartered
1/4 cup olive oil
1/4 cup white zinfandel wine
2 tablespoons honey
2 tablespoons Dijon mustard
2 garlic cloves, minced
1/2 teaspoon ground black pepper
salt
Directions:
In a bowl, add together the olive oil, wine, honey, mustard, garlic, pepper, and salt; whisk to combine; set aside approximately 2 tablespoons marinade for basting.
Pour the marinade into a large heavy-duty plastic zip-top bag.
Place the chicken into the plastic bag; seal and shake bag to coat chicken pieces.
Place bag in the refrigerator to marinate for 2-4 hours.
Take chicken out of bag and discard bag with marinade.
Grill chicken, covered, over medium heat with bone side down on a well greased grill rack for 50-60 minutes or until no longer pink; turn once during grilling and brush with reserved marinade halfway through grilling.
Servings: 4
Time preparation: 15 min.
Time total: 75 min.