In a large shallow dish, combine water, rice wine, sesame oil, soy sauce, honey mustard sauce and brown sugar. Stir in Italian herbs, orange zest, ginger, paprika, parsley, tarragon, chives and chervil. Place chicken in the dish and turn to coat. Cover and refrigerate overnight.
Preheat a BBQ for medium heat and lightly oil grate.
Discard marinade. Barbecue the chicken 15 to 20 minutes per side, until no longer pink and juices run clear. Occasionally place rosemary sprigs on coals to impart a unique smoky flavour to chicken.