3 lbs. frying chicken pieces
1/4 c. vegetable oil
2 tbsp. lemon juice
2 tbsp. dry white wine
1 tbsp. finely chopped fresh rosemary
1 tsp. finely chopped fresh thyme
2 tbsp. sweet-hot mustard
1 tsp. salt
1/4 tsp. pepper

Arrange chicken pieces in a single layer shallow baking dish. In a small bowl, combine oil, lemon juice, wine, rosemary, thyme, mustard, salt and pepper; pour mixture over chicken. Cover and refrigerate least 4 hours or overnight, turning chicken pieces once. Remove chicken from marinade. Place on a hot barbecue grill about 4 inches from heat. Cook 30 to 40 minutes, turning frequently. Brush with reserved marinade several times during cooking. Cook chicken until juices run clear when pierced with a fork. Makes 4 to 5 servings.