1 (3 lb.) broiler-fryer chicken, cut up into quarters (or 4 whole legs)

MARINADE:

1/2 cup dry white wine
2/3 cup salad oil
6 tbsp. finely chopped onion
1 tsp. Italian herb seasoning or dried thyme
2 garlic cloves, minced or pressed
1/2 tsp. pepper
1/4 cup spicy brown mustard

Rinse chicken and pat dry. In a bowl, combine wine, oil, vinegar, onion, herbs, garlic, pepper and mustard. Turn chicken in marinade to coat. Cover and refrigerate for at least 4 hours or until next day, turning occasionally.

Reserve marinade. Place chicken skin side up, on a grill. Cook, turning and basting frequently with marinade until chicken at bone is no longer pink, 40 to 50 minutes.

Makes 4 servings.