Herbfarm Grilled or Baked Chicken

The original recipe is for Rosemary Grilled Chicken from The Herbfarm Cookbook, which is delicious!  However, if you are in a rush or don't want to grill, you can make it in the oven.  If grilling, it is nice to use bone-in pieces with the skin. If making it in the oven, I will often use boneless skinless pieces. 10/2018: Updated to include the key ingredient mustard which was unfortunately omitted.

4 servings

3 lbs bone-in chicken pieces or 2 lbs boneless
2 tbsp dijon mustard
1/4 c. fresh chopped rosemary or 1-2 tsp dried thyme or oregano
1/4 cup fresh squeezed lemon juice or white wine
1 tbsp brown sugar
3 tbsp olive oil
4 cloves garlic, finely chopped
1/2 tsp salt
1/2 tsp ground pepper

1. MARINADE In a large mixing bowl, stir together the mustard, rosemary, lemon juice, brown sugar, olive oil, garlic, salt and pepper. Toss the chicken pieces in the marinade until thoroughly coated. Marinate for 1-2 hours.
2. GRILLING THE CHICKEN Start a medium-hot fire in a charcoal grill or preheat a gas grill to medium. If you are using charcoal, add rosemary branches when the coals are ashed over and glowing. Tend the chicken carefully, checking every 3 to 5 minutes. Move the chicken away from hot spots as they become apparent and do not let it blacken. Cook the chicken covered for 10 to 15 minutes on each side.  Breast pieces will be done first; remove them when they feel firm to the touch and no pink is visible when you cut through.  Continue to cook until other pieces are done.
3. OVEN COOKING THE CHICKEN Preheat oven to 400F.  Cook for one hour or until done. Alternatively you can broil the pieces on medium high with the oven rack set 6 to 8" from the heat.  Cook 10 to 15 minutes per side.