I am sold on this one. This is now my go-to for grilled chicken. I
tripled the recipe for 12 sizeable bone-in, skin-on, chicken thighs. I
prepped the thighs by removing all fat and hanging skin. I kept the
thighs in the marinade for 4-5 hours. Before grilling, I drained them
and lightly patted them sort of dry to ward off the chance of
flare-ups. Grill at low to medium low heat, turning often. About 35
minutes. Delicious.
You will note that Ina Garten uses this marinade for chicken breasts
in the oven.

Chicken Marinade
Recipe courtesy of Ina Garten
1/2 cup lemon juice (use fresh)
2 tablespoons Dijon mustard
kosher salt and freshly ground pepper
1 cup olive oil
2 chicken breasts, bone-in and skin-on
In a bowl, whisk together the lemon juice, mustard, 1 teaspoon salt
and 1/2 teaspoon pepper. While whisking, slowly add the olive oil
until the vinaigrette is emulsified. Pour half the marinade over the
chicken, reserving the other half to use later. (I always put things
in marinade in a zip bag and then into a pan. I feel that I can
better surround the items with the marinade that way)
Preheat the oven to 350F
roast the chicken for 35 to 40 minutes. Remove the chicken and pour
or brush the remaining marinade over the top of the cooked chicken.
NOTE: I simply brushed marinade over the chicken on the platter. It
was delicious. Everyone loved the chicken and commented on it several
times.
Janet US