You can use whatever chicken parts you like, but we prefer legs and thighs (bone-in and skin left on). There's no added oil in the marinade, since the chicken skin provides enough fat naturally. (If you use skinless chicken, you could add some extra-virgin olive oil or even whisk in some mayonnaise ~and~ if you use boneless chicken, the cooking times will be shorter.)
CITRUS HERB HONEY MUSTARD Marinade for CHICKEN
About 8-10 chicken thighs (or equivalent amount of other parts) ~ maybe 3 lbs. or so?
about 1/2 cup citrus juice (I used Tropical blend, but grapefruit, pineapple or orange are fine)
2 -3 TB Honey Mustard.....................................................................1-2 tsp. Kosher salt
about 1-2 tsp. fresh snipped rosemary.........................................1 tsp. dried tarragon leaves
1 tsp. Creole seasoning (i.e. Tony Chachere's or Zatarain's)................1 tsp. black pepper
***
Prepare the chicken by cutting off any excess skin & fat. I put the pieces in a single layer in a large heavy zip-top baggie on the counter, while I whisk together the marinade.
Whisk the rest of the ingredients together and pour over the chicken in the baggie. Seal the baggie tightly (squeezing out the air) and turn it over a few times, so that all the chicken is coated with marinade. Put it into a pan and refrigerate for several hours (or even over-night) ~ try to remember to turn the bag over a few times.
When you're ready to cook them, take them out of the baggie and discard marinade. ** Chicken is safe when it's cooked to 180 internal temperature.
To GRILL/BBQ * You might want to spray the grill (before you light it) with a non-stick grill spray.
Grill on medium heat for 8-15 minutes per side (thick thighs or legs would be the longest).
To BAKE: Line a baking sheet with foil and spritz with non-stick spray. Turn oven to 375. Bake thick parts for about 30 minutes; then flip them over and bake for another 20-30 minutes.
To BROIL: Line a heavy-duty baking sheet with foil and spritz lightly with non-stick spray. Turn oven to BROIL. Broil 4-6" from the heat, for about 12-16 minutes per side (watch them closely, so the skin doesn't catch fire and burn).