10 Chicken Thighs
Mustard-rosemary Marinade:
1/4 Cup Dijon Mustard
1/3 Cup Dry White Wine
1 Tablespoon Vegetable Oil
1 Tablespoon Fresh Rosemary, Chopped, or 1 Teaspoon
Dried Rosemary, Crumbled
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Chopped Fresh Parsley

Place chicken thighs in a shallow dish. In a small bowl stir together all
ingredients for marinade. Pour marinade over thighs. Cover and marinate
several hours in the refrigerator. Remove from refrigerator 30 minutes prior
to grilling.

Prepare grill. Remove thighs from marinade, reserving marinade. Grill,
turning several times and brushing with marinade, until tender and juices
run clear, 45-60 minutes. Serve hot or cold. Serves 4.