Mustard-Grilled Chicken - cooking recipe

Ingredients

2/3 c. (6 oz.) Dijon mustard
2 Tbsp. cayenne pepper
1/4 c. (2 oz.) vegetable oil
2 Tbsp. white wine vinegar
1 broiler chicken, about 2-1/2 lb.

Preparation

In a small bowl, stir together 1/3 c. of the mustard, 1 Tbsp. of the cayenne, the vegetable oil, and the vinegar.
Place the chicken in a large lock-top plastic bag and pour in the mustard mixture.
Press out the air and seal the bag tightly.
Massage gently to distribute the marinade.
Set in a large bowl and refrigerate for at least 2 hours, turning and rubbing the bag occasionally.
Prepare a fire for indirect-heat cooking in a covered grill.
Combine the remaining 1/3 c. mustard with the remaining 1 Tbsp. cayenne.
Remove the chicken from the marinade, allowing as much marinade as possible to cling to the surface. Place the chicken, skin side down, in the center of the grill rack.
Grill, turning frequently, for about 25 minutes; do not worry if some of the marinade sticks to the grill.
Turn the chicken skin side up and brush it with the mustard-cayenne mixture.
Cover the grill, open the vents halfway, and cook until opaque throughout and the juices run clear, about 10 minutes longer.
If necessary, cut the chicken into smaller portions, then transfer to warmed individual plates and serve.