Recipe: Mediterranean Picnic Drummettes

MEDITERRANEAN PICNIC DRUMMETTES

24 chicken drummettes (about 2 1/2 lbs.)
1/4 cup white wine vinegar
1/4 teaspoon thyme
4 cloves garlic, minced
1/4 teaspoon marjoram
1/2 teaspoon fresh ground pepper
1/4 teaspoon basil
1/2 teaspoon salt
2 tablespoons extra light olive oil
10 cherry tomatoes
1 jar (12 oz.) marinated artichoke hearts, chilled
1/2 cup white wine

Rub drummettes with minced garlic and sprinkle with pepper. Place in shallow bowl in single layer. In small bowl, mix together olive oil, white wine and vinegar. Mix together thyme, marjoram and basil and grind with mortar; add to liquid mixture and mix well. Pour half of marinade over drummettes and refrigerate remainder separately. Cover chicken and place in refrigerator at least 1 hour. Remove chicken from marinade and arrange on broiler pan about 6 inches from heat. Set oven temperature control at 450 F. and broil, turning and brushing with marinade after 5 minutes. Continue to cook about 15 minutes more or until fork can be inserted in chicken with ease. Remove chicken to a clean, shallow bowl, pierce each piece with a fork several times and sprinkle with salt. Pour reserved unused marinade over cooked chicken, cover and chill in refrigerator, turning at least once in marinade. To serve, arrange drummettes on platter with cherry tomatoes and artichoke hearts.

Makes 6 servings.
Source: National Chicken Council