Grab your large glass bowl first. Pour in the canola oil and red wine vinegar. Add the dark honey to the bowl now. Use your whisk to mix them together well. The honey should be fully melted into the liquid.

Now it is time for the flavor. Add the smoked paprika and chili powder. Sprinkle in the salt and black pepper too. Whisk the mixture again very quickly. The liquid should look dark and very rich.

Put the minced garlic into the bowl. Add the Dijon mustard at this time. Whisk one last time until it is smooth. Make sure there are no large mustard clumps left. The smell will be very strong and sweet.

Take your chicken out of the package. Pat it dry with a clean paper towel. This helps the marinade stick to the skin better. Place the meat into a large plastic bag.

Pour the marinade over the chicken in the bag. Squeeze out as much air as you can. Seal the bag very tightly at the top. Shake the bag to coat every piece of meat.

Put the bag in the fridge for four hours. You can leave it overnight for more flavor. Turn the bag over every few hours if possible. This ensures the marinade stays on all sides.

Heat your grill to a medium high heat. Take the chicken out of the plastic bag. Place the pieces carefully on the hot grill grates. Cook until the center reaches 165 degrees.