Grilled Greek Chicken with Red Wine and Garlic
Recipe from
Betty Crocker
Give your grill a Mediterranean flair. Olive oil, fresh herbs, garlic and olives are the flavor secrets.
Ingredients
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1/2 cupdry red wine or Progresso® chicken broth (from 32-ounce carton)see savings
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2 tablespoonschopped fresh or 1 tablespoon dried basil leavessee savings
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1 tablespoonchopped fresh or 1 teaspoon dried mint leavessee savings
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3 tablespoonsolive or vegetable oilsee savings
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2 clovesgarlic, finely choppedsee savings
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1 1/2 to 2 poundscut-up whole chicken piecessee savings
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1 jarpitted kalamata or ripe olives, drained (4 3/4 ounces)see savings
Directions
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 degrees F for breasts; 180 degrees F for thighs and drumsticks). Discard any remaining marinade. Serve chicken with olives.
Nutrition information
Per serving: Calories 330 (Calories from Fat 210); Total Fat 24g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 65mg; Sodium 360mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 0g); Protein 20g. Daily Values: Vitamin A 8%; Vitamin C 0%; Calcium 6%; Iron 15%. Exchanges: 0 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 3 Lean Meat; 3 Fat. Carbohydrate Choices: 0.
Percent Daily Values are based on a 2,000 calorie diet
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