All you need is 2 to 3 pounds of chicken parts--I used an already-cut-up organic chicken, bone-in and skin left on, but you could also use boneless, skinless chicken parts. One cup of my homemade garlic mustard dressing was sufficient to marinate that much bone-in chicken--the key is to have enough to fully coat all of the chicken, and a little extra for basting if desired.
If you're using skin-on chicken, lift the skin up off the flesh and use a brush or your fingers to coat the chicken flesh with the marinade under the skin. This will allow more of the flavors to penetrate deeper.
|Roasted Garlic Vinaigrette|
When ready to grill, remove chicken pieces from the bag or container and place on grill over indirect heat or medium-hot coals. If you wish, you can pour the used marinade over the chicken pieces immediately after placing on the grill, but do NOT reserve the used marinade for later basting! Discard any remaining used marinade and use fresh vinaigrette to baste as the chicken cooks.
Grill the chicken until done, turning once. That's it!