Place chicken in a resealable plastic bag set in a shallow dish. For marinade, in a bowl combine wine, oil, honey, mustard, pepper, salt, and garlic. Pour marinade over chicken; seal bag. Marinate in the refrigerator for 8 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken pieces, bone sides up, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (170 degrees F for breast portions; 180 degrees F for thigh portions), brushing once with reserved marinade after 30 minutes of grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard any remaining marinade.
If desired, serve with grilled vegetables. Makes 4 servings.