Ingredients
2
bone-in skin-on chicken breast halves (about 1 1/4 lb)
1/4
cup dry red wine or nonalcoholic wine
1
tablespoon olive oil
1
teaspoon Italian seasoning
1
clove garlic, finely chopped
Preparation
Place chicken in shallow glass dish or plastic bag. In small bowl, mix remaining ingredients; pour over chicken. Cover; refrigerate at least 1 hour to marinate but no longer than 6 hours.
Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, bone sides down, on grill. Cover grill; cook over medium heat 10 to 20 minutes. Turn chicken; cover grill. Cook 15 to 20 minutes longer, turning and brushing 2 or 3 times with marinade, until juice of chicken is clear when thickest part is cut to bone (170°F).
