Looking for some great side dishes? Try my Grilled Sweet Potato Wedges with Sweet Curry Aioli, or this delicious Brussels Sprouts Salad with Creamy Bacon Dressing!
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You guys, have I ever told you how much I love grilling? (Just kidding…I know I have.) Seriously, it’s my favourite way to prepare meat in the summertime, or anytime really. Besides that unmistakable grilling flavour, which is the best part of course, I just love how easy grilling is and how it makes even the leanest, low-in-fat meat taste great!
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Looking for some great side dishes? Try my Grilled Sweet Potato Wedges with Sweet Curry Aioli, or this delicious Brussels Sprouts Salad with Creamy Bacon Dressing!
NEVER MISS A POST! FOLLOW ME ON:
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LOOKING FOR MORE HEALTHY WHOLE-FOOD RECIPES WITH EASY COOKING TIPS?
GET MY HEALTHY WHOLE-FOOD RECIPES E-COOKBOOK!
White Wine and Herb Marinated Grilled Chicken
This White Wine and Herb Marinated Grilled Chicken is a juicy and flavourful grilled chicken recipe made with simple ingredients!
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Servings: 4 servings
Calories: 350kcal
Ingredients
- 4 chicken breasts
- 1/2 cup white wine
- 2 tbsp olive oil
- 2 tsp red wine vinegar
- 1 tbsp lemon juice
- 3 cloves of garlic crushed
- 2 tsp dried parsley
- 1 tsp dried rosemary
- 1/4 tsp dried oregano
- 1 tsp dried basil
- sea salt and black pepper
- 1/4 tsp crushed red pepper flakes
- cilantro for garnish
- oil for grill or pan frying if desired
Instructions
- Prepare the chicken breasts any way you like; I rarely marinate them whole and usually butterfly them for a thiner, more tender piece of chicken with a shorter cooking time. But this marinade will work beautifully either way.
- Add the white wine, olive oil, red wine vinegar, lemon juice, crushed garlic, parsley, rosemary, oregano, basil, salt and pepper, and red pepper flakes to a large re-sealable pastic bag or your favourite marinating container (a glass baking dish or a glass bowl works too!). Whisk or shake the marinade ingredients together until they're combined and add the chicken pieces.
- Seal the bag well or cover the container or dish and marinate for 1-5 hours in the fridge.
- After the chicken pieces have marinated, remove them from the marinade and grill them over medium low heat for about 8-9 minutes per side until they're cooked through completely to an internal temperature of 165 degrees Fahrenheit (75 Celsius). The cooking time will vary depending on the size of the chicken pieces you're using (grill thin pieces for about 6-8 minutes per side).
- Serve alongside your favourite salads or summer side dishes for the perfect summer-inspired meal!
Nutrition
Serving: 1serving | Calories: 350kcal | Carbohydrates: 2g | Protein: 48g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 265mg | Potassium: 867mg | Fiber: 1g | Sugar: 1g | Vitamin A: 68IU | Vitamin C: 5mg | Calcium: 24mg | Iron: 1mg
Tried this recipe?Mention @busybakerblog or tag #busybaker!
Gayri says
Nice recipe, I will definitely try this.
Chrissie says
I hope you enjoy it!
Greg Zyn says
I love white wine, and when a chicken is marinated in white wine and herb, it’s extremely delicious to eat. If you don’t think that this marinated chicken tastes good, then there’s a problem with your taste buds.
The Busy Baker says
Thank you Greg! We also love this recipe 🙂and is so simple!!
JoAnn says
Can you use fresh herbs in place of dried? I have a huge herb garden
The Busy Baker says
Yes you can, but you need to adjust the measurements as dry herbs are more potent than fresh ones. I would suggest you use 1 tablespoon of fresh herbs to every teaspoon of dry ones. Happy cooking!
Danielle says
Hi, I came across your recipe and would love to make it.. What White Wine do you use of recommend to use?
The Busy Baker says
Just use one that you like to drink. I usually just use what I have on hand. Happy cooking! ☺️
Gwen says
This marinade sounds so good. I have all of these herbs fresh, what quantities would you recommend if I use fresh herbs?
The Busy Baker says
My rule of thumb is 1 tbsp of fresh herbs for every 1 tsp of dried herbs. Happy cooking!
Heather H. says
Can this be done in the oven instead of grilled just in case it’s raining outside or my husband is not available to grill? At what temperature and for how long if so? Thank you for this awesome recipe, I can’t wait to try it!
The Busy Baker Team says
Last time I wanted to make this it poured 😂 Our preferred alternative option is to sear it in a pan. Hope this helps ☺️