Mustard-Grilled Chicken

Ingredients

• 23 c 6 oz Dijon mustard
• 2 Tbsp cayenne pepper
• 14 c 2 oz vegetable oil
• 2 Tbsp white wine vinegar
• 1 broiler chicken about 2-12 lb

Directions

1. In a small bowl stir together 13 c of the mustard 1 Tbsp of the cayenne the vegetable oil and the vinegar
2. Place the chicken in a large lock-top plastic bag and pour in the mustard mixture
3. Press out the air and seal the bag tightly
4. Massage gently to distribute the marinade
5. Set in a large bowl and refrigerate for at least 2 hours turning and rubbing the bag occasionally
6. Prepare a fire for indirect-heat cooking in a covered grill
7. Combine the remaining 13 c mustard with the remaining 1 Tbsp cayenne
8. Remove the chicken from the marinade allowing as much marinade as possible to cling to the surface Place the chicken skin side down in the center of the grill rack
9. Grill turning frequently for about 25 minutes do not worry if some of the marinade sticks to the grill
10. Turn the chicken skin side up and brush it with the mustard-cayenne mixture
11. Cover the grill open the vents halfway and cook until opaque throughout and the juices run clear about 10 minutes longer
12. If necessary cut the chicken into smaller portions then transfer to warmed individual plates and serve