Make the marinade by combining the white wine, 3 tablespoons olive oil, lemon zest, 2 of the chopped stems of rosemary, 2 full rosemary sprigs, smashed garlic and the chicken. Marinated the chicken in a baking dish covered in saran wrap or gallon size ziploc bag. Marinate in the fridge for at least 2 hours, or up to 2 days.

In a small bowl, make the olive oil rosemary mixture by combining the remaining 3 tablespoons olive oil and the last stem of finely chopped rosemary. Set aside.

Preheat your grill over medium-high heat, and brush the grates with olive oil. Remove the chicken from the marinade and grill for minutes roughly 8 minutes per side, occasionally using a brush to baste the chicken with the wine marinade. Cook until the chicken is cooked thru and reaches an internal temperature of 165 degrees. During the last 1 minute of cooking brush both sides of the chicken with the rosemary olive oil mixture. Remove from heat and allow to rest for 3 minutes.

Serve warm along with desired sides. Leftovers will keep in an airtight container for 5 days.