|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.
Serving size: Complete recipe
Calories 1777 Calories from Fat 592
% Daily Value*
Total Fat 66 g102%
Saturated Fat 13.7 g68.5%
Trans Fat 0 g
Cholesterol 793.7 mg264.6%
Sodium 1384.7 mg57.7%
Total Carbohydrates 16 g5.5%
Dietary Fiber 4.9 g19.5%
Sugars 2 g
Protein 245 g489.7%
Vitamin A 23.7% Vitamin C 93.4%
Calcium 26.7% Iron 68.8%
*Based on a 2000 Calorie diet