Loosen chicken skin with tip of sharp knife, then pull it off. Trim fat, then make 2 to 3 slashes in each piece.
Make marinade: in small bowl, combine garlic with parsley, basil, mint, oil and pepper.
Place chicken in large dish and coat well with marinade. Cover and marinate in refrigerator at least 4 hours, turning chicken occasionally.
Prepare barbecue or preheat griller, setting rack 10 cm from heat. Arrange chicken pieces bone side down on barbecue or griller rack, reserving marinade. Grill chicken about 20 minutes, until browned on one side, brushing once with reserved marinade. Turn pieces over, brush with remaining marinade, and grill 10 minutes longer or until cooked through and juices run clear.