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05-10-2007, 05:00 PM
2 T Dijon mustard
2 t dry white wine or lemon juice
.25 t each: basil, rosemary, oregano, thyme (I don't measure)
1 t instant minced onion (I usually mince fresh to taste)
1 clove garlic, pressed
6 chicken legs with thighs (about 3 lbs)
Combine everything & spread evenly over chicken. Cover lightly & refrigerate 2-4 hours.
Grill, turning often until done (40-50 minutes)
I've used this on chicken breasts, pork chops, & chicken kabobs (chunks of breast). Sometimes I add a little honey.
2 t dry white wine or lemon juice
.25 t each: basil, rosemary, oregano, thyme (I don't measure)
1 t instant minced onion (I usually mince fresh to taste)
1 clove garlic, pressed
6 chicken legs with thighs (about 3 lbs)
Combine everything & spread evenly over chicken. Cover lightly & refrigerate 2-4 hours.
Grill, turning often until done (40-50 minutes)
I've used this on chicken breasts, pork chops, & chicken kabobs (chunks of breast). Sometimes I add a little honey.