Marinated Mustard Herb Chicken

3 to 3 /12 pound frying chicken, cut up
1/2 cup dry white wine
2/3 cooking oil your choice (I like basil olive oil)
6 tablespoons herb vinegar
2 tablespoons onion, finely chopped
1 teaspoon Italian herb mix, or all thyme
2 cloves garlic, finely minced
1/2 teaspoon freshly ground black pepper
1/4 spicy brown mustard

Rinse chicken and pat dry. In a large zip-type bag first add everything but the chicken. Seal bag and shake gently to mix. Add the chicken and seal the bag. Shake gently to make sure the chicken is coated with the marinade. Put in fridge for at least 4 hours or until next day, turning occasionally.
Lift the chicken from marinade and drain briefly (reserving marinade). Place chicken pieces (holding back breast section for now) skin side up on a lightly greased grill 4 to 6 inches above a solid bed of medium coals. Cook, turning and basting frequently with marinade for 15 minutes. Place breast pieces on grill and continue to cook, turning and basting often, until meat near bone is not longer pink; cut to test (20 to 30 minutes more). Makes about 4 servings.