Mix up the marinade, pour it over the chicken and pop the whole thing into the cooler, ready to grill when you get to the cottage.
- Portion size 4 servings
In shallow glass dish, arrange chicken in single layer. Combine wine, lemon rind and juice, tomato paste, oil, paprika, hot pepper sauce, salt and garlic; pour over chicken, turning to coat. Cover and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
Place chicken on greased grill over medium heat discarding remaining marinade; close lid and cook, skin side down, for 10 minutes. Turn and cook for 30 to 40 minutes or until juices run clear when chicken is pierced.
Nutritional facts <b>Per serving:</b> about
- Protein 33 g
- Calories 525.0
- Total fat 19 g
- Total carbohydrate 3 g