Rinse chicken; pat dry. Place in a large, heavy plastic bag set into a large mixing bowl.
In a bowl, combine the olive oil, dry white wine, soy sauce, chopped green onions, sesame seeds, minced garlic, grated gingerroot, dry mustard and pepper. Pour over the chicken in the plastic bag. Close bag and turn chicken to coat well. Marinate in refrigerator for 3 to 4 hours, turning the bag occasionally.
Remove the chicken, reserving marinade. In a covered grill, arrange medium-hot coals around a drip pan for indirect grilling. Test for medium heat over the drip pan. Place chicken, bone side down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is tender and no longer pink, brushing frequently with marinade during the first 35 minutes and turning once. Makes 8 servings.
to test for medium heat, you should be able to hold your hand over the heat at the height of the food for 4 seconds before having to pull away.
Use a reduced-sodium soy sauce to lower the sodium.