Created by Linky on May 30, 2022
Step 1: Whisk together peanut oil and mustard in a large bowl. Whisk in beer and lemon juice until is smooth. Stir in garlic, salt, pepper, basil and thyme. Add chicken pieces and turn to coat well. Cover and refrigerate 2 to 12 hours.
Step 2: In a charcoal grill, heat about 5 dozen charcoal briquettes until covered with white ash. Or fire up your gas grill, using one side will be fine if your grill has 2 or more burners.
Step 3: Drain chicken and discard marinade.
Step 4: Use large tongs to push hot briquettes to one side of the grill, if using charcoal.
Step 5: Away from the grill, spray grill rack evenly with non-stick cooking spray. Place chicken parts on grill rack, over the coals or side that is on.
Step 6: Cook uncovered until skin is crisp, about 10 minutes, moving and turning as needed with clean tongs to prevent charring.
Step 7: Move chicken parts to the cool side of the grill; cover and cook until meat is opaque throughout and juices run clear, about 10 to 15 minutes more.
Step 8: Serve with German mustard and sauerkraut, if desired.