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Ingredients
- 1/2 cup parsley
- 1/4 cup dry white wine
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 1 tablespoon tapenade
- 1 teaspoon oregano
- 1 teaspoon paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1 chicken, in serving pieces
Details
Servings 4
Preparation
Step 1
1. Whisk together all ingredients, except for chicken.
2. Rinse chicken under cold water and pat dry. Place in large ziploc bag and pour in marinade. Press out air and seal tightly. Turn to distribute marinade, chill 4-6 hours, turning occasionally.
3. Remove chicken from bag, reserving marinade. Pour marinade into a small saucepan and bring to a boil. Boil 1 full minute. Set aside.
4. Grill chicken, skin side up, over indirect medium heat until juices run clear and internal temperature reaches 170 degrees in the breasts. Baste with marinade during the last part of grilling time. Serve warm.
Notes: Tapenade recipe - from Weber:
3/4 cup kalamata olives
2 anchovy fillets
2 tbsp shallots
2 tbsp olive oil
1 tbsp lemon juice
1 tbsp capers, rinsed and drained
1 tsp garlic
1/4 tsp pepper
Combine in food processor to make a spreadable paste.
We used this tapenade recipe (scaled down considerably, since this recipe required only 1 tbsp tapenade) and used just boneless skinless chicken breast halves. Otherwise stuck to the recipe. Was delicious!!
Delicious and very easy. Marinated the chicken a few hours ahead. Used boneless skinless chicken breasts and had to make our own tapenade.
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