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chicken cut into 8 pieces, rinsed, pat dry
1 (4 pounds)
orange juice
1 cup
1 seasoning packet or 3 tbsp of shaker seasoning
Dijon mustard
2 teaspoons
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
In a small bowl, whisk the seasoning mix, orange juice and mustard together until smooth.
In a large bowl, add the chicken and marinade. Chill covered for 1 hour.
Preheat the grill. Discard marinade and grill the chicken for 20 to 25 minutes, turning often.
Grill until an internal temperature of 165ºF is reached and juices run clear.
