Tangy, juicy chicken marinaded in a blend of fresh herbs and mustard made crispy and golden over a hot grill. The perfect BBQ recipe for your next cookout!
Whisk together in the marinade ingredients in a bowl. Oil, mustard, orange juice, paprika, oregano, thyme, parsley, salt, and pepper.
Place chicken either in a bowl or a plastic bag and pour marinade over chicken. Be sure that all of the pieces are evenly coated. Place in the fridge to marinate for 2 hours or up to 24 hours.
When ready to cook chicken bring it out on the counter and let it continue to sit for about 20 minutes so it won't be as cold. This will help the meat get a better sear on the grill.
On a hot grill set on medium heat place the chicken directly on the grill after shaking off the excess marinade. Grill until cooked through turn once half way through the cooking time.
Boneless Skinless Breast: Grill for about 6-7 minutes each side until internal temperature is 165 degrees.
Breast and wings can be served immediately. Allow the quarters to cool for 10 minutes before serving. Serve hot!
While it isn't necessary I highly recommend a food thermometer when cooking any kind of meat. It will help you not overcook or undercook the chicken. If not using a thermometer you can tell that it is done when the juices run clear and the meat is no longer pink.