3 lbs. chicken, thighs or breasts
3 tbsp. Dijon mustard
3 tbsp. soy sauce
2 tbsp. honey
2 tbsp. white wine vinegar
2 cloves garlic, minced or pressed
2 tbsp. salad oil
1 tbsp. sesame seeds
3/4 lb. (2 c.) seedless red or green grapes, washed & halved

Mix together mustard, soy sauce, honey and vinegar; set aside. In a 9 x 13 inch pan, mix together garlic and oil. Place chicken in pan, skin side down. If using thighs, bake covered with foil, in a 400 degree oven for 25 minutes; remove foil. If using breasts, bake, uncovered, in a 400 degree oven for 10 minutes.

Turn chicken pieces skin side up; pour mustard sauce over chicken. Sprinkle with sesame seeds and return to oven, uncovered. Bake until thighs are no longer pink at bone and breasts are no longer pink in thickest portion (cut to test), about 15 minutes longer. Sprinkle grapes over chicken and bake 5 minutes more; remove from oven. Place chicken and grapes on a platter. Offer juices alongside. Serves 4 to 6.