Instructions: Skin chicken. Rinse chicken; pat dry. Place chicken peices, bone side up, on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat about 20 minutes or until lightly browned. Meanwhile, for glaze, in a bowl stir together oil, mustard, lemon juice, lemon-pepper seasoning, oregano, and red pepper. Brush chicken with glaze. Turn chicken; brush with remaining glaze. Broil for 5 to 15 minutes more or until chicken is tender and no longer pink.

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