One Great . . .grilled chicken trick

Why does summer feel busier than winter these days? More places to go, more recipes to try, more fresh food to snap up and cook.

I was looking for something simple when I saw an idea from French's mustard: Smear plain ol' yellow, ballpark mustard on chicken before you grill it. The mustard keeps the chicken moist and adds plenty of flavor.

Of course, like all grilled chicken recipes, keep on eye on the pieces and keep moving them around the grill so they don't get too dark. But a three-ingredient grilled chicken is just what we need.

Super Juicy Mustard-Rubbed Chicken

3 pounds frying chicken, cut into 8 pieces (or any combination of chicken pieces you like, particularly thighs and leg quarters)
1/2 cup yellow mustard
3 teaspoons Montreal Spice

Preheat gas grill to medium heat, or build a charcoal fire with coals on one side of the grill.

Coat the chicken on all sides with mustard and sprinkle with Montreal spice.

Place the chicken on the grill, skin side down. Grill about 30 minutes until juices run clear or a thermometer inserted in the thickest parts registers 160 degrees. Turn pieces often and move them to a cooler area on the grill if needed to keep them from burning.

Yield: 4 to 6 servings.