Weekly Winner: Butterflied, Poked & Drunk!

I realize I have already posted a recipe for the best grilled chicken recipe ever.  And I know I said I would throw away all other recipes for any grilled chicken because there was no way they could compete.  Well, it’s not quite as good as the Best Ever Grilled Chicken, but it is very, very close.

This week’s Weekly Winner comes to us from Cook’s Country Magazine.  I swear if they had a recipe for sautéed cardboard, it would be good and I’d try it.  It’s Grilled Wine-and-Herb-Marinated Chicken, and regardless of what I claimed before … it’s a keeper!

Grilled Wine-and-Herb-Marinated Chicken

Serves 4


  • 2 cups dry white wine
  • 3 Tbsp lemon juice
  • 3 Tbsp olive oil
  • 2 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh thyme
  • 2 Tbsp packed light brown sugar
  • 4 garlic cloves, minced
  • 1 tsp pepper
  • 2 Tbsp salt
  • 1 (4-pound) whole chicken, butterflied


  1. Process wine, lemon juice, oil, parsley, thyme, sugar, garlic and pepper in blender until emulsified, about 40 seconds.  Reserve 1/4 cup marinade.  Add salt to remaining mixture in blender and process to dissolve, about 20 seconds.
  2. Poke holes all over chicken with skewer.  Place chicken in large zippered storage 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.
  3. For gas grill:  Turn all burners to high, cover, and heat grill until hot, about 15 minutes.  Turn secondary burners to low and primary burner to medium. (Adjust primary burner as needed to maintain grill temperature between 350 and 375 degrees.)
  4. 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 with legs closest to hotter side. 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, 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.
  5. Transfer chicken to cutting board, tent loosely with aluminum foil, and let rest for 15 minutes.  Carve and serve.

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