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Chicken in Red Wine Marinade

5

by: Bizzum Cook






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.




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ingredients

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serves: 6

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
VIEW DETAILED NUTRITION

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preparation

9a0d940805517711181c9b977bf8ff0a0b6b1c11.jpg 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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