|Meaty chicken pieces||2 1⁄2 Pound (Breasts, Thighs And Drumsticks)|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Olive oil||2 Tablespoon|
|Garlic||4 Clove (20 gm), minced|
|Snipped fresh rosemary||4 Teaspoon|
|Finely shredded lemon peel||1 Tablespoon|
1. If desired, skin chicken. Rinse chicken and pat dry with paper towels. Place chicken in a plastic bag set in a shallow dish.
2. For marinade, in a blender container or food processor bowl, combine the white wine, olive oil, garlic, snipped rosemary, lemon peel, salt, and pepper. Cover and blend or process about 15 seconds or till well mixed. Pour over chicken in bag. Close bag, turning to coat chicken with marinade. Chill for 6 hours or overnight, turning the bag occasionally.
3. Drain chicken, reserving marinade. Place the chicken, bone side up, on the rack of an uncovered grill. Grill directly over medium coals for 35 to 45 minutes or till chicken is tender and no longer pink, turning once and brushing with marinade halfway through grilling. Discard any remaining marinade. Remove the chicken from the grill to a serving platter. If desired, garnish with rosemary sprigs.