Drain marinade from artichoke hearts; reserve marinade
Mix marinade and
wine in shallow nonmetal dish or heavy-duty resealable plastic bag
Add
chicken and peppers, turning to coat with marinade
Cover dish or seal bag
and refrigerate at least 8 hours but no longer than 24 hours
Brush grill rack with vegetable oil
Heat coals or gas grill for direct
heat
Remove chicken and peppers from marinade; reserve marinade
Cover
and grill chicken 4 to 6 inches from medium heat 5 minutes
Turn chicken;
add peppers to grill
Cover and grill 10 to 15 minutes longer or until
peppers are tender and juice of chicken is no longer pink when centers of
thickest pieces are cut
Strain marinade
Mix marinade, artichoke hearts, green onions and pepper
Heat to boiling; boil and stir 1 minute
Serve artichoke sauce with
chicken and peppers