Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      tablespoons   minced fresh basil
   2      teaspoons     minced fresh oregano
   2      teaspoons     minced fresh rosemary
   3      tablespoons   minced shallot or green onion
   2      tablespoons   butter -- softened
   3      cloves        garlic -- minced
   2      teaspoons     grated lemon peel
     1/2  teaspoon      salt
     1/4  teaspoon      black pepper
   4                    chicken legs with thighs
   1      tablespoon    olive oil
                        fresh oregano sprigs
                        lemon peel strips

Preparation:

Combine herbs, shallots, butter, garlic, lemon peel, salt and pepper in medium bowl. Loosen chicken skin by gently pushing fingers between the skin and the chicken, keeping skin intact. Gently rub herb mixture under skin of chicken, forcing it into the leg section; secure skin with wooden picks. (Soak wooden picks in hot water 15 minutes to prevent burning.) Cover and refrigerate chicken at least 1/2 hour. Brush chicken with oil. Arrange briquettes on each side of rectangular metal or foil drip pan. Grill chicken, skin side down, in center of grid on covered grill 20 minutes. Turn chicken and cook 20-25 minutes or until juices run clear. Garnish with oregano sprigs and lemon strips.