|White zinfandel wine||1⁄3 Cup (5.33 tbs)|
|Olive oil/Vegetable oil||1⁄3 Cup (5.33 tbs)|
|Dijon-style mustard||1 Tablespoon|
|Dried rosemary||1 Teaspoon, crushed|
|Garlic||1 Clove (5 gm), minced|
|Broiler fryer chicken||3 Pound, cut into piece|
In shallow glass dish, combine all ingredients except chicken.
Add chicken; turn to coat with marinade.
Cover and refrigerate several hours or overnight, basting occasionally.
Drain chicken; reserve marinade.
Grill chicken, on covered grill, over medium-hot Charcoal Briquets about 15 minutes on each side or until fork-tender, basting oi'ten with marinade.