January 8, 2010
Mustard-Barbecued Chicken Legs
Florence
Course Chicken
Cuisine American
- 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.
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