| 1/2 | cup dry red wine or Progresso® chicken broth (from 32-oz carton) |
| 2 | tablespoons chopped fresh or 1 tablespoon dried basil leaves |
| 1 | tablespoon chopped fresh or 1 teaspoon dried mint leaves |
| 3 | tablespoons olive or vegetable oil |
| 2 | cloves garlic, finely chopped |
| 1 1/2 | to 2 lb cut-up whole chicken pieces |
| 1 | jar (4 3/4 oz) pitted kalamata or ripe olives, drained |
Serve with...
Mediterranean Onion Tart
Total Time:
1 hour 40 min
| 1. | In shallow glass or plastic dish or resealable food-storage plastic bag, mix all ingredients except chicken and olives. Add chicken; turn to coat with marinade. Cover dish or seal bag; refrigerate 1 hour. |
| 2. | Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides down, on grill over medium heat. Cover grill; cook 15 minutes. Turn chicken; brush with marinade. Cover grill; cook 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives. |
|
| Cook chicken pieces evenly by placing the meatier pieces in the center of the grill rack and smaller pieces around the edge. Turn frequently. |
|
| Kalamata olives, known as the Cadillac of olives, are imported from Greece. The plump, purplish to black olives have a moist texture and a robust, winelike flavor. |
Nutrition Information:
330 ( 210); 24g ( 4 1/2g, 0g); 65mg; 360mg; 4g ( 1g, 0g); 20g 8%; 0%; 6%; 15% 1/2 ; 0 ; 3 ; 3 0