Marinated Grilled Chicken With White Wine, Garlic and Lemon
photo by limeandspoontt
- Ready In:
- 2hrs 12mins
- 2 tablespoons Italian parsley, finely chopped
- 2 tablespoons fresh oregano, chopped
- 1⁄4 cup dry white wine
- 1⁄4 cup olive oil
- 1 lemon, juice and zest of
- 2 garlic cloves, finely chopped
- 1 tablespoon black olives, finely chopped
- 1⁄2 teaspoon sea salt
- 1⁄2 teaspoon fresh ground black pepper
- 1 1⁄4 lbs boneless skinless chicken breasts (4 )
Yogurt and Garlic Sauce
- 1 cup plain yogurt
- 1⁄4 cup sour cream
- 2 tablespoons fresh parsley, finely chopped
- 1 garlic clove, finely chopped
- salt and pepper
- In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.
- Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.
- Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.
Questions & Replies
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Holy Cow! This is just terrific and then some! I marinated since yesterday, as we had a change of dinner plans, and the chick-chick almost fell of the bone right onto the floor. I used bone-in-chicken breasts, with skin! Oh it was as juicy as a waterfall in the Spring time! Loved the marinade, and the great sauce that was perfect sitting on top of the chicken. I used my roaster in the oven since it was literally raining "cat's & dog's" today, (grilling it first on my grill pan) then finishing in the oven, set on 375 degrees for 30 minutes. Made for *Everyday is a Holiday* April 2010
Delicious and easy to make! First, I pounded five skinless chicken thighs to about 1/2" thickness. Marinated for approximately five hours (using a local pinot gris I might add!) then grilled in our Lodge cast iron grill pan on the stove top. The olives were not added to the marinade but rather used to garnish the dish along with lemon slices and fresh Italian parsley from the farmers' market. Total grilling time about 11 minutes. Served with saffron pilaf and steamed vegetables-broccoli, cauliflower and carrots. Thank you! Highly recommend!
We prepped this dish not knowing if we would have power during the second time we had a "Once in Ten Years" storm in three days. Therefore definitely weren't 'grilling' outside. Instead we sauteed the chicken in the marinade for around 20 minutes turning occasionally to cook through. We served with a mix of mashed pumpkin/potato and green beans with the reduced marinade as a gravy over the veg. We actually didn't manage to make the garlic sauce either, will try that next time too. We may try in the Aussie summer on our BBQ next time :) Still delicious though, thank you Boomette.
This chicken is FANTASTIC!! So flavorful and juicy, a great marinade to accomplish this in such a short amount of time. The weather was not good for grilling so sauteed the chicken in a skillet, adding some of the marinade each time I turned it, about 30 minutes total. The sauce is perfect with this, lovely with all the herby flavors of the chicken. This is a keeper - thanks for sharing!
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