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Ingredients
- 1/2 c. lemon juice
- 1 Tbsp. Dijon mustard
- 1 Tbsp. dried dill
- 3 lb. chicken pieces
Method
- Whisk together first 3 ingredients.
- Pour over chicken in bowl suitable for marinating.
- Refrigerate at least 2 hours, but no longer than 24 hours.
- Grill over medium-hot coals, brushing chicken with marinade to keep moist.