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Mesquite Grilled Chicken

 

2 chickens cut in quarters
juice of 2 lemons
2 tablespoons kosher salt
1/2 - 3/4 cup white wine
1 1/2 cups Dijon mustard
 

Score the chicken quarters (3 to 4 cuts each, 1/4 inch deep).  Sprinkle salt and lemon juice over the chicken and let stand for 30 minutes at room temperature.  Combine mustard and wine.  Place the chicken in a shallow dish, pour over the mustard and wine marinade, cover and refrigerate for at least 4 hours and up to 2 to 3 days before using.

Grill chicken indirectly over a medium-hot fire (mesquite) to desired doneness (approximately 40 minutes.
 
Servings: 8
Ready in: 6 hours

 
Recommended Wines: Sauvignon Blanc, Viognier, Pinot Gris, Beaujolais... all with a slight chill.

A summertime classic with chilled potato salad and roasted corn on the cob.  This produces an amazingly moist and flavorful grilled chicken.
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