Grilled Wine-and-Herb-Marinated Chicken
By America's Test KitchenPublished on July 17, 2013
Time
2 hours, plus 2 hours marinating
Yield
Serves 4
Ingredients
2 cups dry white wine 3 tablespoons lemon juice 3 tablespoons extra-virgin olive oil 2 tablespoons chopped fresh parsley 2 tablespoons chopped fresh thyme 2 tablespoons packed light brown sugar 4 garlic cloves, minced1 teaspoon pepper 2 tablespoons salt 1 (4-pound) whole chicken, butterflied
Before You Begin
Use a dry white wine, such as Sauvignon Blanc, for this recipe.
Instructions
- Process wine, lemon juice, oil, parsley, thyme, sugar, garlic, and pepper in blender until emulsified, about 40 seconds. Reserve ¼ cup marinade. Add salt to remaining mixture in blender and process to dissolve, about 20 seconds.
- Poke holes all over chicken with skewer. Place chicken in large zipper-lock bag, pour in salted marinade, seal bag, and turn to coat. Set bag in baking dish, breast side down, and refrigerate for 2 to 3 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn secondary burner(s) to low and primary burner to medium. (Adjust primary burner as needed to maintain grill temperature between 350 and 375 degrees.)
- Remove chicken from marinade and pat dry with paper towels. Discard used marinade. Clean and oil cooking grate. Place chicken skin side down over cooler part of grill (over secondary burner(s) for gas), with legs closest to hotter side of grill. Cover and cook until chicken is well browned and thigh meat registers 160 degrees, 50 to 65 minutes. Brush chicken with half of reserved marinade. Flip chicken, move it to hot side of grill (over primary burner for gas), and brush with remaining half of reserved marinade. Cook, covered, until breasts register 160 degrees and thighs register 175 degrees, 10 to 15 minutes longer.
- Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 15 minutes. Carve and serve.
Time
2 hours, plus 2 hours marinatingYield
Serves 4Ingredients
2 cups dry white wine
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons packed light brown sugar
4 garlic cloves, minced
1 teaspoon pepper
2 tablespoons salt
1 (4-pound) whole chicken, butterflied
Test Kitchen Techniques
Ingredients
2 cups dry white wine
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons packed light brown sugar
4 garlic cloves, minced
1 teaspoon pepper
2 tablespoons salt
1 (4-pound) whole chicken, butterflied
Test Kitchen Techniques
Ingredients
2 cups dry white wine
3 tablespoons lemon juice
3 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh thyme
2 tablespoons packed light brown sugar
4 garlic cloves, minced
1 teaspoon pepper
2 tablespoons salt
1 (4-pound) whole chicken, butterflied
Test Kitchen Techniques
Why This Recipe Works
Wine and poultry are a classic culinary duo, but actually getting wine flavor into the chicken took some work. Dry white wine proved to be the best contender, and we found that two cups was sufficient to marinate a 4-pound bird (butterflied, for easier grilling). Along with garlic, herbs, and a little sugar, we whiz the marinade in the blender for the best texture. Poking the chicken with a skewer helps the flavors of the marinade penetrate, and reserving a quarter cup to brush on the chicken near the end of cooking reinforces the bright, winey flavor.
Before You Begin
Use a dry white wine, such as Sauvignon Blanc, for this recipe.
Instructions
- Process wine, lemon juice, oil, parsley, thyme, sugar, garlic, and pepper in blender until emulsified, about 40 seconds. Reserve ¼ cup marinade. Add salt to remaining mixture in blender and process to dissolve, about 20 seconds.
- Poke holes all over chicken with skewer. Place chicken in large zipper-lock bag, pour in salted marinade, seal bag, and turn to coat. Set bag in baking dish, breast side down, and refrigerate for 2 to 3 hours.
- FOR A CHARCOAL GRILL: Open bottom vent completely. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.FOR A GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Turn secondary burner(s) to low and primary burner to medium. (Adjust primary burner as needed to maintain grill temperature between 350 and 375 degrees.)
- Remove chicken from marinade and pat dry with paper towels. Discard used marinade. Clean and oil cooking grate. Place chicken skin side down over cooler part of grill (over secondary burner(s) for gas), with legs closest to hotter side of grill. Cover and cook until chicken is well browned and thigh meat registers 160 degrees, 50 to 65 minutes. Brush chicken with half of reserved marinade. Flip chicken, move it to hot side of grill (over primary burner for gas), and brush with remaining half of reserved marinade. Cook, covered, until breasts register 160 degrees and thighs register 175 degrees, 10 to 15 minutes longer.
- Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 15 minutes. Carve and serve.
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