Ingredients
Scale
- 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
