Mix the vegetable oil, onion, parsley, salt, mustard, and basil in a small bowl. Also add the peel and juice of one lemon. Stir or whisk well to combine. Pour 1/3 cup (80 ml) of the marinade into a small dish. Cover with plastic wrap and refrigerate. Set this portion aside for a later step. Place the frog legs in a single layer inside a baking dish. Pour the remaining marinade over the legs and cover will plastic wrap. Store in the refrigerator for 3 hours.  The frog legs must be in a single layer. Otherwise, they may not marinate evenly. Use tongs to occasionally turn the frog legs in the marinade as they sit in the refrigerator. Brush the grill with additional vegetable oil and preheat it to medium heat.  If using a gas grill, preheat all the burners of the grill to a medium setting. If using a charcoal grill, lay two layers or so of charcoal briquettes along the bottom of the grill. Light and let the flame burn away until a light layer of ash forms on the charcoal. Drain the frog legs and transfer them to the hot grill. Cover the grill and cook for 3 minutes. Turn them over and close the grill again, cooking for another 3 to 4 minutes. There should be no further traces of pink meat when the legs have finished cooking. Additionally, the meat should begin to separate from the bones will little effort once done. Heat the reserved marinade with the butter and garlic in a small saucepan over medium heat. Cook until the butter is melted, stirring often. This should take about 1 or 2 minutes. Transfer the frog legs to a serving plate and drizzle the butter mixture over or around them.

How would you rephrase that briefly using Chinese?
混合腌料。 用腌料腌制蛙腿。 预热烤架。 烤6至7分钟。 将先前储存的腌料和黄油以及大蒜混合。 将蛙腿和蒜酱一起上菜。