|Dijon mustard||2 Tablespoon|
|Dry white wine/Lemon juice||2 Teaspoon|
|Italian herb seasoning/0.25 teaspoon each dry basil, dry rosemary, oregano leaves, and thyme leaves||1 Teaspoon|
|Instant minced onion||1 Teaspoon|
|Garlic||1 Clove (5 gm), minced or pressed|
|Chicken legs and thighs||6 (Attached, 3 Pound)|
Combine mustard, wine, herb seasoning, onion, and garlic; stir until smooth.
Spread mixture evenly over all sides of chicken pieces.
Cover lightly and refrigerate for 2 to 4 hours.
Arrange chicken on a lightly greased grill 4 to 6 inches above a solid bed of low-glowing coals.
Cook, turning frequently, for 40 to 50 minutes or until meat near bone is no longer pink when slashed.