2 1/2 to 3 lb. broiler-fryer chicken, cut up
1/2 c. dry white wine
1/4 c. lemon juice
2 tbsp. vegetable oil
1 tsp. paprika
1 lemon, thinly sliced
1 clove garlic, crushed
1 lemon, thinly sliced
Paprika

Place chicken in glass or plastic bowl. Mix wine, lemon juice, oil, 1 teaspoon paprika, 1 lemon and garlic; pour over chicken pieces. Cover and refrigerate at least 3 hours.

Remove chicken and lemon slices. Discard lemon slices; reserve marinade. Cover and grill chicken bone sides down 5-6 inches from medium coals 15-20 minutes; turn chicken. Cover and grill, turning and brushing 2-3 times with reserved marinade, until chicken is done, 20-40 minutes longer. Roll edges of lemon slices in paprika; arrange around chicken. Garnish with celery leaves if desired. 6 servings.

MICROWAVE DIRECTIONS: Prepare marinade and marinate chicken as directed above in 2 quart microwaveable casserole. Remove chicken and lemon slices from marinade. Discard lemon slices; reserve marinade. Arrange chicken with thickest parts to outside edge in casserole. Cover tightly and microwave on high for 12 minutes. Place chicken bone sides down on grill, 5-6 inches from medium coals. Cover and grill, turning and brush 2-3 times with reserved marinade, until chicken is done, 15-20 minutes. Garnish chicken as directed above.