Stir together first 8 ingredients, 1 teaspoon salt, and ½ teaspoon pepper.
Reserve ⅓ cup wine mixture.
Place chicken in a large shallow dish or large zip-top freezer bag.
Pour remaining wine mixture over chicken.
Cover or seal, and chill 2 to 4 hours, turning occasionally.
Remove chicken from marinade, discarding marinade.
Sprinkle chicken with remaining 1 teaspoon salt and ½ teaspoon pepper.
Grill chicken, covered with grill lid, over medium-low heat (300° to 325°) for 14 minutes on each side or until done, brushing occasionally with reserved ⅓ cup wine mixture using rosemary sprigs.
Place chicken on a serving platter; drizzle with lemon juice.