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Grilled Greek Chicken with Red Wine and




Source of Recipe


betty crocker


Recipe Introduction


Give your grill a Mediterranean flair. Olive oil, fresh herbs, garlic and olives are the flavor secrets.

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.