Mar. 14th, 2012

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Red Wine Garlic Marinade

1/2
cup dry red wine or chicken broth

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

Chicken

1 1/2
to 2 lb broiler-fryer chicken pieces

1
jar (4 3/4 oz) pitted Kalamata or ripe olives, drained

1 In shallow glass or plastic dish or resealable plastic food-storage bag, make Red Wine Garlic Marinade. Add chicken; turn to coat. Cover and refrigerate 1 hour.
2 Heat coals or gas grill for direct heat. Remove chicken from marinade; reserve marinade.
3 Cover and grill chicken, skin sides down, over MEDIUM heat 15 minutes. Turn chicken; brush with marinade. Cover and grill 20 to 40 minutes longer, brushing occasionally with marinade, until juice of chicken is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve chicken with olives
4 METHOD FOR RED WINE GARLIC MARINADE: In small bowl, mix all ingredients.

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