Washington Alder Grilled Chicken

Source of Recipe Chef John Fisher, "Top of the Inn"

1/2 cup fruity white wine
2 tablespoons olive oil
2 tablespoons lemon juice
1 tablespoon minced shallots
1 teaspoon crushed marjoram
1 teaspoon chopped parsley
1/2 teaspoon crushed thyme
2 cloves garlic, minced
Salt and pepper to taste
4 Washington grown chicken breast halves or hind quarters
Raspberry Glaze

Combine all ingredients except chicken; mix well. Marinate chicken in mixture 8 hours or overnight in refrigerator. Add alder chips to hot coals. Grill chicken, skin side down, 8 to 10 minutes; turn and cook until chicken tests done and juices run clear when cut with knife. Serve with Raspberry Glaze, garnish with whole raspberries.

Raspberry Glaze: Combine 1/4 cup fresh or frozen raspberries in sauce pan with 1/4 cup dry port wine, 1/4 cup sugar and 1 tablespoon cornstarch. Cook and stir over low heat until sauce thickens and boils. Stir in 2 tablespoons vinegar; strain into serving boat. Makes about 1/2 cup.