3 lbs. chicken, legs and thighs, joined
2 T. mustard
2 t. lemon juice
1 1/2 t. Mansmith’s Poultry Spice
1 clove garlic, minced
In a small bowl, mix all ingredients except chicken. Coat the chicken pieces evenly. Cover and refrigerate for 2-4 hours. Arrange the chicken on the barbecue grill about 6 inches above low to medium coals. Grill until well browned on all sides and meat near bone is no longer pink (about 45 minutes).