August 17, 2018
Main Dish, Poultry, Chicken,
Portuguese, Grilling (Outdoor), Gluten-Free, No Eggs, Non-Dairy, Wine, Bone-in Pieces, Kosher Meat more
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"A pal gave me this recipe years ago, it's a nice change from my go to barbecued chicken recipes."
Combine the wine, lemon juice & rind, tomato paste, oil, paprika, hot sauce, salt, and garlic, pour over chicken, turning to coat.
Cover or bag and refrigerate for at least 4 hours or for up to 24 hours, turning occasionally.
Place chicken on greased grill over medium heat; skin side down for 10 minutes.
Turn and cook, brushing with marinade an additional 30-40 minutes or until juices run clear when chicken is pierced.
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