Lemon-Chardonnay Grilled Chicken

Photo: Oxmoor House

Reserving a portion of the marinade to spoon on after cooking is the key to giving this chicken extra flavor. You can serve this with a quick side of steamed broccoli and gluten-free penne.

Yield: 4 servings (serving size: 1 chicken breast half)
Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 213
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 0.7g
  • Protein: 39.4g
  • Carbohydrate: 0.6g
  • Fiber: 0.1g
  • Cholesterol: 99mg
  • Iron: 1.3mg
  • Sodium: 256mg
  • Calcium: 23mg

Ingredients

  • 1 tablespoon grated lemon rind
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons chardonnay or other dry white wine
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh oregano leaves
  • 1/2 teaspoon dried dill
  • 1/4 teaspoon crushed red pepper
  • 2 medium garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray
  • 1/4 teaspoon salt

Preparation

  1. 1. Combine first 8 ingredients in a medium bowl, stirring with a whisk. Reserve 2 tablespoons marinade. Add chicken to remaining marinade in bowl, turning to coat. Cover and marinate in refrigerator 15 minutes, turning chicken occasionally.
  2. 2. Heat a large nonstick grill pan over medium-high heat. Coat pan with cooking spray. Remove chicken from bowl, discarding marinade. Add chicken to pan; cook 6 minutes on each side or until done. Place chicken on a serving platter.
  3. 3. Stir salt into reserved marinade; spoon evenly over chicken.
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