AROMATIC GRILLED WINE CHICKEN
The mouth-watering aroma of the spices gives this chicken its delicious flavor.

2½ to 3 pound broiler fryer chicken; cut in half down the backbone and press down on breast to flatten the halves out slightly.

Marinade:
3/4 cup white wine
1/4 cup olive oil
1½ tablespoons fresh basil, finely chopped
1 tablespoon dry oregano
1 bay leaf, crushed
3 cloves garlic, finely chopped
1 teaspoon paprika
salt and fresh ground pepper

Directions:

In a large bowl, combine wine, oil, basil, mint, oregano, bay leaf, garlic, paprika, salt and pepper to taste. Stir and mix well. Add chicken halves and turn to coat thoroughly with marinade. Cover; refrigerate for 3 to 6 hours. Prepare grill. When it's hot, remove chicken from marinade. Place skin side down on grill rack about 5 to 6 inches from the coals and grill for 10 to 25 minutes. Turn chicken and brush with marinade. Cover grill and turn to medium heat. Grill chicken for 50 minutes to 1 hour, brushing with some of the reserved marinade until chicken is tender and no pink remains.

Serve with tossed salad and rice pilaf.

Serves 4

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