Grilled Chicken Chardonnay

8 boneless chicken breast halves
The marinade:
1 cup extra virgin olive oil
1/4 cup fresh lemon juice
2 T. coarsely chopped fresh rosemary (dried works just use 1 T.)
3/4 cup chardonnay
3 cloves garlic finely chopped (I use jarred)
1 T. dried oregano
2 t. kosher salt
1 t. freshly ground black pepper

Place all ingredients in a bowl whisk until thoroughly blended. Place in a large gallon plastic zip lock bag or in a shallow dish.
Add the chicken, coat all sides well. Squeeze all the air out of the bag and seal it. Refrigerate for at least 4 hours. (the longer the better) up to 24 hours.
Remove from fridge 30 min. before grilling. Prepare a medium fire grill. Brush the grill with vegetable oil. Place over fire, cover grill and cook on one side for about 3 min. Turn the chicken about 90 degrees to create attractive cross hatching and cook for 2 min. longer. Flip the chicken over and continue grilling covered, until tender and the juices run clear when the meat is pierced with a knife, about 4 min. longer. Serve immediately.