2 tbsp. Dijon mustard
1 tsp. Italian herb seasoning
2 tsp. dry white wine
1 1/2 tbsp. minced onion
1 clove garlic, minced or pressed
6 whole chicken legs, thighs attached (about 3 lb. total), rinsed and patted dry

Mix mustard, herb seasoning, wine, onion, and garlic until smooth; spread evenly over all sides of chicken. Cover and refrigerate for 2-4 hours.

About 45 minutes before cooking, start barbecue fire. Place chicken on grill 4- 6 inches above a solid bed of low-glowing coals. Cook, turning frequently, until meat near thigh bone is no longer pink when slashed, 40-45 minutes. Makes 6 servings.