1. Whisk together peanut oil and mustard in a large mixing bowl or Ziploc bag. Add beer and lemon juice and whisk until smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken and turn to coat well. Cover and refrigerate 2 to 12 hours. 2. Heat about 5 dozen charcoal briquettes until covered with white ash or preheat gas grill. Spray grill grate with non-stick spray. 3. Drain chicken and discard marinade. 4. If using a charcoal grill, push hot briquettes to one side of the grill and place chicken on grill rack, on the coals side. 5. Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring. 6. Move chicken parts to the cool side of the grill and cover. Cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more. ---------------------------------------------------------------------------
Nutrition
Ingredients
