1/2 c. low calorie creamy French dressing
1/4 c. dry White wine
2 1/2 to 3 lb. frying chicken, cut-up, skinned

Microwave-to-grill directions: Combine dressing and wine in 12 x 8-inch (2-quart) microwave-safe baking dish. Add chicken pieces; turn to coat. Cover; refrigerate 1 to 2 hours.

Prepare charcoal fire for grilling. Drain chicken; reserve marinade. Cover marinade; refrigerate. Arrange chicken in same baking dish with thickest pieces to outside. Cover with microwave-safe plastic wrap. Microwave on HIGH for 8 to 12 minutes or until outer edges of chicken begin to cook; drain. Immediately place chicken on grill 4 to 6 inches from medium coals. Cook 15 to 20 minutes or until chicken is tender, turning once and brushing with marinade the last 5 minutes. Makes 4 to 5 servings.

Tip: If desired, skin may be left on chicken.