3-4 lbs. fryer leg quarters
1 c. dry white wine (or 1 c. chicken broth plus 2 tbsp. dijon mustard)
1/4 c. olive oil
6-8 garlic cloves, crushed
3 lemon sliced
1 tsp. dried thyme leaves
1 tsp. dried basil leaves
1 tsp. salt
1 bay leaf
1/2 tsp. ground black pepper

Rinse chicken and pat dry. Place in a shallow roasting pan. Combine remaining ingredients; pour over chicken. Cover with plastic wrap. Refrigerate 3-4 hours. Remove chicken from marinade; place on a hot grill, skin side down. Cover; grill for 15 minutes. Turn chicken; baste with marinade; grill 15-20 minutes more or until juices run clear. To broil: Place chicken under a hot broiler, skin side up, 10-12 minutes. Turn chicken baste with marinade; broil, skin side down 20-25 minutes or until juices run clear. Serve chicken hot or cold.