Provencal Marinated Chicken Legs

These were very good. We used Chicken thighs because Kroger didn't have legs.

Provencal Marinated Chicken Legs
Marinade
1 cup dry white wine
1/3 cup extra-virgin olive oil
3 tablespoons whole-grain mustard
3 tablespoons white wine vinegar
2 tablespoons herbes de Provence
3 garlic cloves, minced
2 teaspoons kosher salt
1/2 teaspoon crushed red pepper flakes

6 whole chicken legs, 10 to 12 ounces each

1. In a medium bowl whisk the marinade ingredients.

2. Using a sharp paring knife, cut a few deep slashes into the meaty
parts of each chicken leg. Place them in a large, resealable plastic bag
and pour in the marinade. Press the air out of the bag and seal tightly.
Turn the bag to distribute the marinade. Refrigerate for 4 to 8 hours,
turning occasionally.

3. Prepare the grill for indirect cooking over medium heat (350° to
450°F).

4. Remove the chicken from the bag, letting the herbs cling to the
chicken. Discard the marinade. Brush the cooking grates clean. Grill
the chicken over indirect medium heat, with the lid closed as much
as possible, until the juices run clear and the internal temperature
reaches 170°F in the thickest part of the thigh (not touching the
bone), 50 minutes to 1 hour, turning once. If desired, to crisp the skin,
grill the chicken over direct medium heat during the last 5 minutes
of grilling time, turning once. Remove from the grill and cut into thighs
and drumsticks.

Number of Servings: 6

Calories 314
Total Fat 17.5
Saturated Fat 3.0
Polyunsaturated Fat 2.4
Monounsaturated Fat 10.5
Cholesterol 114.6
Sodium 1,083.8
Potassium 359.4
Total Carbohydrate 1.9
Dietary Fiber 0.1
Sugars 0.1
Protein 27.5