Have a chicken into serving pieces. Season with salt and plenty of pepper.

For marinade, combine lemon juice, honey, mustard, corn oil.

Lemon zest finely chop. Mix the chicken with the marinade and zest and put in a cool place for at least 30 minutes.

Dry the chicken pieces with paper towels. Preheat the oven to 220 C, place the chicken on a flat baking pan or covered with foil on the grill, cook 5-7 minutes. Then liberally brush chicken pieces with sauce Yakitori. Reduce the temperature to 180C and cook for about 25 minutes.

If you are cooking on the grill, brush the grill with vegetable oil, turn often and apply liberally to the remaining sauce and marinade.

When roasting different parts of a chicken should not only consider the thickness of the slices, and the bone pieces with bones takes longer to cook, and their need to propagate. At the same time, the pieces of brisket ripen very quickly - their main thing is not to overdry! All lovely picnic and celebrations!