Grilled Greek Chicken with Red Wine and Garlic

 

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

• 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.