1Reach under the skin of the chicken without removing it, and poke the meat all over with a fork. Place the chicken pieces in a large zipper bag, skin-side up.
2Mix mustard and dressing, then pour it onto the chicken, UNDER the skin where possible. Seal the bag, pushing out the extra air, then massage the dressing into the chicken.
3Place the bag on a plate in case it leaks, and refrigerate, from one to five days.
4Grill, starting skin-side down, over medium high heat, flipping after you set in good grill marks. Grill until no pink remains on the meat, 20-25 minutes. Personally, I remove the skin before I eat it.
You MAY bake in the oven at 350 degrees, instead, but it's far better on the grill.