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Prep 1hr5min
Total2hr5min
Servings4
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Ingredients
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
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Steps
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.
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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.
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