Instructions: Wash and pat dry chicken and place in two sealable plastic bags. Pour mixture of oil, wine, honey, mustard, garlic, pepper and salt over chicken. Seal. Marinate in refrigerator for 2 to 4 hours, turning occasionally.

Place remaining marinade in a saucepan and heat to boiling, then let simmer for 5 minutes.

Grill chicken, with lid down, over medium hot coals for 20 to 30 minutes per side or until cooked through, basting frequently with the reserved marinade.

This recipe yields 4 servings.

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