In a glass dish or sealable plastic bag, combine all the marinade ingredients. Add the chicken and coat well. Cover the dish or seal the bag. Refrigerate for about 8 hours.
Preheat the grill, setting the burners to medium. Oil the grate.
Place the chicken legs, bone side down, on the grill and cook for about 10 minutes. Turn the meat and cook for about 10 minutes. Continue cooking, bone side down, until the meat separates easily from the bone. If necessary, reduce the heat so the skin doesn’t burn.
Garnish the chicken legs with the White Bean Salad. Serve with sliced tomatoes drizzled with olive oil. Season with salt and pepper.