Barbecued Chicken Legs with Mustard-Wine - serves 4

2 tbsp Dijon mustard
1 tbsp dry white wine
1/4 tsp dried basil
1/4 tsp oregano
1/4 tsp rosemary
1/4 tsp thyme
1 clove garlic minced
4 chicken legs and 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.