2-2 1/2 lbs. chicken
1/3 c. mustard
1/3 c. dijon mustard
3 T. wine vinegar
2 T. olive oil
1/8 t. cayenne pepper
Mix all in a gallon plastic baggie. Marinate in fridge for 24 hours. Turn over once or twice while marinating. Grill and serve.
Thursday, April 15, 2010
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