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Grilled Orange Mustard Chicken

1/4 cup Texas Traditions Country-Style German Mustard
1/4 cup Texas Traditions Mesquite Smoked Mustard
1/4 cup orange juice
1 tsp. finely chopped orange rind
1 Tbs. balsamic vinegar
1 Tbs. olive oil
1/4 to 1/2 tsp. hot chile oil
2 Tbs. finely chopped fresh herb leaves (see note*)
1/4 tsp. cracked black pepper
6 chicken breast halves

Fresh herb leaves and orange slices for garnish Combine Texas Traditions Mustards, orange juice and rind, vinegar, olive oil, chile oil, herbs and cracked pepper in a small bowl. Taste for seasoning. Arrange chicken pieces in large, shallow nonaluminum dish and pour marinade over chicken to coat it well. Marinate, covered, for between 30 minutes and 4 hours in refrigerator. Prepare barbecue for medium-high-heat grilling. Remove chicken from marinade and grill 3 inches from heat for 7 to 10 minutes on each side or until cooked through; if using boneless breasts, cut cooking time in half. Place chicken on platter or individual serving plates and garnish with fresh herb leaves and slice of orange.

* Use any combination of tarragon, mint, chives, thyme, basil and flat-leaf parsley.

Makes 6 servings.

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