|Chopped rosemary||2 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Chopped thyme||1 Teaspoon|
|Sunflower oil||2 Tablespoon|
|White wine||2 Tablespoon|
|Soy sauce||1 Tablespoon|
|French mustard||2 Teaspoon|
|Tabasco sauce||2 Drop|
|Black pepper||To Taste|
Dry the chicken joints well, then cut away the tips from the wing joints these are excellent for flavouring stock.
Make very light cuts in the chicken portions, so the basting sauce penetrates and imparts a good flavour to the flesh.
Blend the ingredients for the basting sauce together.
Put the chicken joints in this and turn around until well coated.
Place the chicken joints over the barbecue; they are easier to handle if on a thick piece of oiled foil.
Cook for about 15 minutes, brushing with the basting sauce during this time.
Serve topped with the last of the sauce and with jacket potatoes and a green salad.