Instructions: Remove skin from chicken, if desired. Place chicken in a 1-gallon sealable plastic bag in a shallow dish; set aside.

For marinade, stir together mustard, vinegar, Worcestershire sauce, and thyme until smooth. Pour marinade over the chicken. Seal the bag and turn to coat the chicken with marinade. Chill for 4 to 24 hours, turning the bag occasionally. Drain the chicken, reserving marinade. Measure 1/3 cup marinade and set aside to use to make the sauce. Reserve remaining marinade for grilling.

Prepare grill for indirect grilling. Test for medium heat above drip pan. Place chicken pieces, bone-side down, on the lightly oiled rack over pan. Cover and grill for 50 to 60 minutes or until an instant-read thermometer inserted in center of thickest portions register 180 degrees, brushing occasionally with marinade. (Do not brush during the last 5 minutes of grilling.)

Meanwhile, in a small saucepan, combine the 1/3 cup reserved marinade and the molasses. Heat to boiling; reduce heat. Simmer, covered, for 5 minutes. Pass sauce with chicken. Serve with grilled pesto tomatoes and grilled sourdough bread slices, if desired.

This recipe yields 4 servings.

Comments: Experiment with different flavored mustards - such as whole grain, spicy, or white-wine mustard - to add an exotic spin to this simple grilling glaze.

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