Mustard-barbecued chicken legs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Dijon mustard |
| 1 | tablespoon | Dry white wine |
| ¼ | teaspoon | Dried basil |
| ¼ | teaspoon | Oregano |
| ¼ | teaspoon | Rosemary |
| ¼ | teaspoon | Thyme |
| 1 | Clove garlic minced | |
| 4 | Chicken legs & thighs | |
Directions
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.