GLAZE:
1/2 cup apple juice
3 tablespoons Dijon mustard
2 tablespoons oil (I used canola)
2 tablespoon honey
1/2 teaspoon salt
1 dash pepper
CHICKEN:
3 to 3 1/2 pound chicken, cut up (see notes, I used 2 breasts)

GRILL DIRECTIONS: Heat grill. In small bowl combine all glaze ingredients; blend well. Set aside. I boiled it until it thickened.

When ready to grill, place chicken, skin side down, on gas grill over low heat or on charcoal grill 4 to 6 inches from medium coals. Cook 45 to 60 minutes or until chicken is fork-tender and juices run clear, turning often and brushing frequently with glaze during last 15 minutes of cooking. Bring any remaining glaze to a boil. Serve with chicken.

Tip: To bake chicken in oven, place, skin side down, in a 13x9-inch baking dish. Bake at 350 degrees F for 30 minutes. Remove most of pan juices; turn chicken. Bake an additional 15 minutes, brushing with glaze as directed above.

Stacy's Notes - Made this December 2006 with just two boneless skinless chicken breasts. Made the full amount of sauce, and put it in a small pan on the stove and boiled it until it thickened up quite a bit. Gave half of it to Tim to brush on the chicken on the grill, and used the rest as a sauce on our honey mustard chicken sandwiches. Really good, a keeper! (Served chicken on wheat hoagies with pasta salad and honey glazed carrots, good meal)