Rosemary Lemon Marinated Chicken

3 Tbsp stemmed and chopped fresh parsley
1/2 package fresh thyme, stemmed
3 Tbsp stemmed and chopped fresh rosemary
2 lemons, zested and juiced
3 cloves crushed garlic
2 Tbsp ground black pepper
1/2 cup olive oil
1/2 cup white wine
1 chicken, cut into 8 pieces

In a food processor blend together the parsley, thyme, rosemary, lemon zest and juice, garlic, pepper, olive oil and wine. Process until ingredients are mixed together and mixture is smooth.

Place the chicken in a shallow, non-reactive dish, skin side up, and pour the marinade over to completely coat the pieces. Cover dish and marinate in refrigerator for 4 to 6 hours.

To cook

Preheat one zone of a gas or charcoal grill , on high heat. Preheat a second zone of the grill on medium-low heat. When hot, brush clean and lightly oil the grates. Remove all of the excess marinade from the chicken and place on the hot zone of the grill. Mark on both sides of the chicken, then transfer the pieces to the medium-low zone and cover with the lid. Cook approximately 20 to 23 minutes, or until the chicken is very springy to the touch. Remove and serve immediately.

Serves 2 to 4 as an entrée.