Wine-Herb Grilled Chicken

Grilling is a great way to cook just about anything (in my opinion, at least), and chicken is no exception.  Chicken can still end up a bit bland, however, unless it has a good rub or marinade prior to going over the coals (it also helps to use bone-in pieces).  So when you want to really make chicken tasty off the grill, plan on spending a little extra time prepping it the morning (or evening) before so it can sit and “stew” in some added flavors before cooking.

Gather Up:

  • 2 bone-in chicken breast halves, skin removed
  • 4 bone-in chicken thighs, skin removed
  • 1 cup Sauvignon Blanc
  • 2 tbsp extra virgin olive oil
  • 2 tbsp Dijon mustard
  • 1 tsp fresh rosemary leaves, minced
  • 1 tsp fresh oregano leaves, minced
  • 2 tsp fresh basil leaves, minced
  • 1/2 tsp sea salt
  • 1/2 tsp black pepper

Mince all of the fresh herbs, then combine everything (except the chicken, of course) in a medium prep bowl.  Whisk to mix everything well.

Arrange the chicken pieces in a 13×9 glass (non-reactive) baking dish and pour the marinade ingredients over the top.  Lift each piece slightly with a fork or tongs to let some of the marinade underneath, then set back in the pan.  Cover with plastic wrap or a lid and place in the fridge.  Refrigerate at least 8 hours, turning the pieces once about half-way through.  For simplicity, I made this up the night before, and turned everything in the morning before I left for work.

Remove the meat from the refrigerator about 30 minutes before cooking to allow it to warm up closer to room temperature.  Preheat the grill to medium indirect heat (about 320 degrees) and clean the grates.  When the grill is heated up, place the two breasts on first, meat side down, for 20 minutes.

After the first 20 minutes, turn the breasts over and place the thighs on the grill as well.  Continue cooking, turning the pieces every 10 minutes, until a quick-read thermometer inserted into one of the breasts reads 165 degrees (about an hour from when the breasts started).

Trim the breast away from the bone and slice across in 1/4″ thick slices.  The thighs can be served whole.  Serve along side a salad with mint vinaigrette and some shallot-pecan asparagus, and dig in.

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