I love the warmer weather we’ve been having. Not only is it great to get outside and not have to bundle up, but with the nicer temperatures come GRILLING season. 🙂
With a big holiday weekend right around the corner I thought I’d share with you my all-time favorite Grilled Chicken recipe. It’s absolutely perfect on its own, or on top of a wonderful salad filled with greens! During the summer we probably make this recipe one or two times a month—it’s just that popular with my family! And I love to double or triple this recipe for entertaining or to have some extra leftovers on hand.
Interested in one little tip on serving it? Rather than serve whole pieces of chicken I usually slice up my chicken and serve it on a platter (see my notes in the recipe on how to do this best). You know why? I find most of time I can serve more people when I’ve sliced up chicken. This makes sense since a serving of chicken is about the size of a deck of playing cards, and many chicken breasts are much bigger than that. So by slicing up my grilled chicken I can make my food dollar stretch a little farther and encourage healthier, smaller portions.
So fire up the grill and get cooking! And if you’re looking for the perfect salad to put this chicken on, stay tuned. We’ve got you covered!
Print
Grilled Chicken with White Wine Marinade
- Total Time: 17 minutes
- Yield: 4 -8 servings 1x
Ingredients
- 4–6 pieces of chicken
- 3/4 cups white wine marinade (see below)
Instructions
- In a large, 9×13 glass Pyrex dish mix up your marinade recipe.
- Add chicken.
- When using boneless breasts or thighs I take a large fork with big tines to pierce each piece of chicken 5-8 times—this helps the marinade soak in. Turn the chicken and repeat, piercing the other side.
- Marinade the chicken for an hour if possible, but 3-4 hours is perfect (or even overnight). Turn the chicken at least once while it’s marinating.
- Warm up the grill so it’s nice and hot.
- Place the chicken on the grill and close the grill.
- Turn the chicken once (after about 6 minutes on the grill for boneless breasts) and spoon some additional marinade and onions on it, and again close your grill.
- Chicken is done when juices run clear, and there’s no pink in center—about 12 minutes total cook time for boneless chicken breasts. Boneless thighs will take about 5 minutes per side. Bone-in breasts and thighs will take about 10-15 minutes per side.
Notes
We recommend using organic ingredients when possible. Also, local, humanely-raised chickens are always the best option in our opinion.
Use an instant-read thermometer to guarantee your chicken is cooked to the proper temperature.
As I mentioned in this blog post, I like to slice my chicken up and serve it on a platter vs. serving whole pieces. The best way to slice up chicken is to cut it in 1/2-inch wide strips that have been cut on an angle. So rather than cut with your knife straight up and down, turn it to a 45-degree angle and get slicing!
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Dinner
White Wine Marinade
- Total Time: 2 minutes
- Yield: 3 /4 cup 1x
Ingredients
- 1/4 cup oil (I use avocado oil because it’s a great-tasting, high smoke point oil)
- 1/2 cup white wine or white wine vinegar
- 1–2 cloves garlic (minced)
- 1 medium onion (finely chopped (I prefer a sweet onion like a Vidalia or Walla Walla))
- 1/2 teaspoon salt
- 1/2 teaspoon ground pepper
- 1/2 teaspoon tarragon or rosemary
Instructions
- Mix the ingredients well and it’s ready to use.
Notes
We recommend using organic ingredients when possible.
This marinade can be made ahead of time and stored in your fridge for several weeks. When I’m grilling chicken or vegetables a lot, I oftentimes make a big batch so I have it on hand.
- Prep Time: 2 minutes
- Category: Miscellaneous
Kitchen Tips and Resources:
- I love Chosen Foods Avocado Oil for my high-temperature grilling needs. It tastes delicious, and it’s cold-pressed, naturally refined, and non-GMO.
- An instant read thermometer is great to have on hand when grilling. Personally, I love my Thermapen splash proof, instant read thermometer, but there are lots of others that work great too. Just make sure you calibrate your thermometer so you cook your food to the proper temperature.
- A set of Pyrex casserole dishes come in handy for so many recipes and are great for marinating this chicken!
2 Responses
Bruce,
I totaly enjoyed our conversation last month on the plane to Raleigh, NC. so I thought I would try your chicken recipe. I loved it. Great food. thanks for great conversation and equally great food.
Thanks so much, Becky! It’s so good to see you on my blog. Thanks for checking it out! And I’m so glad you enjoyed the grilled chicken recipe. It truly is one of my family’s absolute favorites. Proof that delicious doesn’t have to be complicated!
Bruce