Title: Mustard-Barbecued Chicken Legs
Categories: Poultry
Yield: 4 Servings
| 2 | tb | Dijon mustard |
| 1 | tb | Dry white wine |
| 1/4 | ts | Dried basil |
| 1/4 | ts | Oregano |
| 1/4 | ts | Rosemary |
| 1/4 | ts | Thyme |
| 1 | | Clove garlic minced |
| 4 | | Chicken legs & thighs |
In small bowl, mix mustard, wine, herbs and garlic until well combined.
Spread evenly over all sides of chicken. Cover chicken and refrigerate
about 3 hours. Arrange chicken on barbecue grill about 6-inches above
glowing coals. Grill chicken legs until well browned on both sides, abot
45 minutes in all (meat near thigh bones should no lomger be pink or run
with pink juices when tested). Serves 4.