Grilled Deviled Chicken

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Washington Post


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1/2 cup Dijon-style mustard

3 tablespoons canola oil or mild olive oil

3 tablespoons apple cider vinegar

2 tablespoons dried herbs of your choice, such as dill, parsley, thyme and tarragon

3 to 4 drops hot pepper sauce, such as Tabasco, or more to taste


5 to 6 pounds ( ) bone-in, skin-on chicken parts

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