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Chicken in Red Wine Marinade

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Chicken in Red Wine Marinade
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Chicken in Red Wine Marinade

Added by: on Oct 26th, 2010
When the chicken is fully cooked, allow it to rest at room temperature for 5 to 10 minutes, during which time the internal temperature will rise about 5°F. Then carve the chicken into serving pieces.
Rating:
5
Prep Time:
24 h 20 min
Cook Time:
45 min
Ready In:
25 h 5 min

Servings

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Original Recipe Yield: 6 servings
 

Ingredients:

  • 2 whole chickens (about 3 pounds each, excess fat removed)
  • * MARINADE:
  • 1 large yellow onion, quartered
  • 6 large cloves garlic
  • 1 can (2 ounces) anchovy filets, drained
  • Extra virgin olive oil
  • 1/2 cup fresh Italian parsley leaves and tender stems
  • 1/4 cup fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 bottle (750 ml) dry red wine
Nutrition Facts
Chicken in Red Wine Marinade

Servings Per Recipe: 6

Amount Per Serving

Calories: 446

  • Total Fat: 5.4 g
  •     Saturated Fat: 1.4 g
  •     Trans Fat: 0 g
  • Cholesterol: 161.6 mg
  • Sodium: 536.3 mg
  • Total Carbs: 7.1 g
  •     Dietary Fiber: 0.8 g
  •     Sugars: 1.9 g
  • Protein: 64.9 g
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Directions:

1

For the marinade, in a food processor, combine the onion, garlic, anchovies, 1/2 cup of olive oil, the parsley, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Process until the onion is finely chopped.

2

Place each chicken, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open each chicken like a book. Split each chicken in half by cutting right along one side of the breastbone. Remove and discard the wing tips. Put the chicken halves in a large, resealable plastic bag, if one bag isn't large enough use 2. Pour the marinade into the bag[s] and add the wine. Press the air out of the bag[s] and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 24 hours, turning occasionally,the meat and skin will be red in places from the wine.

3

Remove the chickens from the bag and discard the marinade. Pat dry with paper towels, brush all over with olive oil, and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill, skin side up, over Indirect Medium heat for 40 to 50 minutes. For crispier skin, turn and move over Direct Medium heat for the last 5 to 10 minutes, watch for flare-ups. Remove from the grill and let rest for about 5 minutes before cutting into pieces. Serve warm.

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Ratings & Reviews:

Serena

Serena

By: Serena on May 9th, 2012
Rating:
0

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