Chicken breasts are one of the most popular kinds of meat to throw on the barbeque. Chicken is lean, healthy and tasty, and it is also a budget cut of meat. Because chicken is a lean meat though, you will want to consider marinating it, to help keep it moist on the grill as well as adding flavor. The following recipe is very easy to make and you will be marinating the chicken before cooking it on the barbeque. You will get the best results if you allow the chicken to marinate overnight so consider starting this recipe the day before you want to cook the chicken to ensure plenty of amazing flavor. If not, give the chicken at least a few hours to soak up as much flavor as possible from the homemade marinade you are using.
The marinade we are using is made with olive oil, white wine, garlic and Italian seasoning. These are the only ingredients you need to flavor the chicken. Use any kind of dry white wine. You only need 1½ cups so you will still have plenty to serve with the finished meal! When you are starting to get hungry, it is time to fire up the barbeque. You will want to get it medium hot. That means when you put your hands above the coals you will have to pull them away after 4 seconds. A few degrees hotter or cooler will not make much difference. Just keep an eye on the chicken as it cooks. As soon as it is done, take it off the heat. Chicken breasts can still dry out even you have soaked them in a marinade beforehand.
What to Serve with this Recipe
The chicken is marinated in white wine, so you can expect it to offer a light, simple flavor. Team the finished chicken with cold side dishes such as potato salad, macaroni salad, a simple green salad, or even baked potatoes if you like. If you have pounded the chicken quite thin, you could even use it to make delicious chicken sandwiches, adding a slice each of red onion, lettuce and tomato to the sandwich, along with some aioli or mayo with a little lemon or lime juice stirred into it. Perhaps you are cooking for a crowd and cooking these along with steaks, sausages and burgers. If so, offer a range of side dishes and let people choose what they want to add to their plates. Do not forget some bread to round out the meal.
Chicken breast is always easy to prepare but it is vital to cook it properly since undercooked chicken can make you sick. When you think the chicken is done, insert an instant-read thermometer into the thickest part. If it is at least 160 degrees F, the chicken is done, so take it off the heat right away. It will keep ‘cooking’ and the temperature will rise another 10 or 15 degrees even after you take it off the grill. If you do not have a thermometer, cut into the thickest-looking chicken breast. If there is any pink remaining inside, the chicken needs to be cooked longer. If not, it is done. This is sure to be a great hit when you next decide to fire up the barbeque.
- 2½ lbs skinless, boneless chicken breast halves
- ½ cup olive oil
- 2 minced garlic cloves
- 1½ cups dry white wine
- 1 tablespoon dried Italian seasoning
- Sprigs of fresh herbs, to serve (optional)
- Pound the chicken between 2 sheets of plastic wrap until it is uniformly thick, so it cooks evenly later.
- Pounding it is optional but recommended.
- Put the chicken in a Ziploc bag or glass dish.
- Stir the olive oil, garlic, wine and Italian seasoning together, then pour this over the chicken.
- Seal the bag and squeeze out the air if you are using a bag, or turn the chicken over to ensure it is well coated if you are using a dish.
- Let the chicken marinate in the refrigerator overnight or for at least 4 hours.
- Drain the chicken and keep the marinade.
- Prepare the barbeque for indirect grilling by arranging coals around a drip pan.
- Grease the grate then get the barbeque medium hot.
- Cook the chicken breasts for 6 minutes per side, over the drip pan to catch the drips, or until it is done.
- If your barbeque has a lid, it is best to cover it during cooking.
- Brush the chicken with the reserved marinade halfway through the cooking time and discard the remainder.
- It is done when an instant-read thermometer shows the center of a chicken breast is 160 degrees F (the temperature will keep rising to 175 degrees F when you take it off the barbeque).
- If you have not pounded the chicken, the cooking time is likely to be longer.
- Serve the chicken hot, garnished with fresh herbs, if liked.
Moist, juicy, succulent, and aromatic are just a few adjectives which could be used to describe this chicken perfectly. Few things are as simple as chicken breast, even when you introduce a marinade into the equation. In this recipe we are marinating the chicken in a white wine, olive oil, garlic, and Italian seasoning mixture to lock in all the juices and introduce a delicious flavor. This is a perfect recipe for the spring or summer. In the photo you can see the chicken has been paired with green vegetables and lemon slices, but feel free to make whichever sides you like. This chicken goes particularly well with potato salad.
See all of our other 5 Barbequed Chicken Dishes Everyone Will Love, Oops more like 4 and a fish!
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