My brother and I have been using a fabulous Italian herb blend for all manner of savory cookery, but this Herbe Toscano is absolutely nails on grilled chicken, especially the leg and thigh quarter, with skin left on. Here's the blend:

Finely wash, dry, pick and chop 2 bunches fresh sage and 1 bunch fresh rosemary. Peel two heads of garlic and chop all three together some more. Add 1-2 tbl of good coarse salt and keep on chopping. The result should be a very finely chopped, fragrant green mixture. Lay the herb mixture out on a parchment-covered sheet tray and dry out in a 175 degree oven for about one hour.

The resulting blend can be used for just about anything. Chops, steaks, pizza, marinara sauce, sprinkled on goat cheese with a drizzle of olive oil, and, of course, the aforementioned chicken legs. Keep it in jars and give to your friends. It will keep. Use it! Mangia Bene!