03-10-2005, 06:01 AM
DIJON CHICKEN
1 cut up chicken - 3 to 4 pounds
1/2 cup dry white wine
1/3 cup olive oil
Juice from 1 lemon
3 cloves garlic, pressed
3 Tbs Dijon mustard
2 tsp fresh ground black pepper
1 tsp salt
Combine all ingredients thoroughly. Add the chicken parts and marinate 1-4 hours. Prepare the grill for roasting - 350° using indirect heat. Cook until thoroughly done - 150° to 160°. Enjoy
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
![[Image: recipedot.gif]](http://www.barbecuen.com/recipes/images/recipedot.gif)
Combine all ingredients thoroughly. Add the chicken parts and marinate 1-4 hours. Prepare the grill for roasting - 350° using indirect heat. Cook until thoroughly done - 150° to 160°. Enjoy