At the stove
Make the recipe
- In a bowl, combine vegetable oil, white wine lemon juice salt, y mustard, rosemaryarsleyflaks, and garlic powder.
- Mix the marinade well.
- Place the cut-up chicken in a 13 x 9 x 2-inch dish.
- Pour the marinade over the chicken.
- Cover and refrigerate 2 to 4 hours.
- Remove chicken from marinade; reserve the marinade.
- Place chicken on a grill over medium coals, turning and basting every 10 minutes.
- Grill 55 to 60 minutes, or until done.
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