Mustard-Barbecued Chicken Legs
- 2 tablespoons Dijon mustard
- 1 tablespoon dry white wine
- 1/4 teaspoon dried basil
- 1/4 teaspoon oregano
- 1/4 teaspoon rosemary
- 1/4 teaspoon thyme
- 1 clove garlic minced
- 4 chicken legs and thighs
- In small bowl combined all ingredients except chicken.
- Place chicken legs, thighs and sauce in a bag and shake well.
- Cover chicken and refrigerate about 4 hours.
- Bake or Grill chicken legs until well browned on both sides, about 45 minutes.