This is what we did for Easter lunch/dinner. Don't know what
it could be called...maybe lunner? lol

2 Tbsp. Dijon mustard
1 Tbsp dry white wine
1/4 tsp. dried basil
1/4 tsp. oregano
1/4 tsp. rosemary
1/4 tsp. thyme
1 clove garlic, minced {or to taste}
4 chicken legs and thighs
 
In small bowl, mix mustard, wine, herbs and garlic until well combined.
Spread evenly over all sides of the chicken pieces. Cover chicken and
refrigerate for about 3 hours. Arrange the chicken on barbecue grill
about 6-inches above glowing coals. Grill chicken legs until well
browned on both sides, about 45 minutes in all.