Grilled Chicken Legs with Cider and Mustard Sauce

If the saddle is fully boned, skewer it.
Put rabbit or chicken legs in a shallow dish.
In a bowl, combine cider, cider vinegar, olive oil, Dijon mustard, apple jelly (or sugar), salt, thyme and garlic.
Pour half into a saucepan and the other half over the rabbit or chicken legs.
Marinate the meat 4 hours or so in the refrigerator.
Add apple juice to the saucepan.
Bring to a boil and reduce by half.
Taste and adjust seasoning as needed. Set aside.
Preheat barbecue to high.
Brush hot grill with oil.
Put chicken legs on the grill.
For rabbit, put larger pieces like the back legs and thighs on the grill.
Cook 5 minutes, move meat to the cooler part of the grill, close the cover and cook another 15 minutes.
For rabbit, add front legs at this point and cook 5 minutes, then add saddle and cook until done.
Baste meat with sauce during cooking.
Serve rabbit or chicken legs with sauce and fresh thyme leaves.

Chef Anne Desjardins - "Par-dessus le marché" TV show