Ingredients
2/3 cup canola oil1/2 cup water1/3 cup white wine vinegar1/4 cup spicy brown mustard2 tablespoons finely chopped onion2 garlic cloves, minced1 teaspoon dried thyme or Italian seasoning1/2 teaspoon salt1/2 teaspoon pepper1 broiler/fryer chicken (3 to 3-1/2 pounds), cut up
Preparation
In a large resealable plastic bag, combine the first nine ingredients. Set aside 1/2 cup for basting; cover and refrigerate. Add chicken; seal bag and turn to coat. Refrigerate for at least 4 hours.
Drain and discard marinade. Grill, covered, over medium-low heat for 40-50 minutes or until juices run clear, turning and basting with reserved marinade every 15 minutes.
