Grilled Chicken Quarters

Ingredients

• 4 lb Chicken leg quarters
• 1/4 cup Dijon mustard
• 2 tbsp Wholesome Yum Zero Sugar Honey
• 2 tbsp Olive oil
• 1 tbsp Apple cider vinegar
• 6 cloves Garlic ((minced))
• 1 tsp Sea salt
• 1/2 tsp Black pepper

Method

1. Pat the chicken quarters dry with paper towels.
2. Whisk together the Dijon mustard, honey, olive oil, vinegar, garlic, salt, and pepper in a small bowl.
3. Arrange the chicken in a single layer in a baking dish and brush both sides with the marinade.
4. Let the chicken marinate at room temperature for 30-60 minutes, or refrigerate covered for up to 24 hours, bringing it back to room temperature for 30-60 minutes before grilling.
5. Clean the grill grates with an oiled paper towel and preheat the grill to medium-high for at least 10 minutes, leaving half the burners off for indirect heat.
6. Place the chicken skin-side up on the indirect-heat side of the grill. Close the lid and cook 25 minutes, then flip and continue cooking 15-35 minutes until internal temperature reaches 170°F (77°C).
7. Move the chicken to the direct-heat side, starting skin-side down, and grill 2-4 minutes per side until the skin is crispy and golden and the thickest part of the thigh reaches 175-180°F.