Chardonnay Chicken Marinade Recipes
CHARDONNAY CHICKEN SYMPHONY
A flavorful combination of chicken, Chardonnay, olives, mushrooms, artichoke, and spices for a delightful meal with your sweetheart. Serve promptly while warm as a main dish or optionally over a bed of couscous.
Provided by SOULT
Categories Meat and Poultry Recipes Chicken
Time 30m
Yield 3
Number Of Ingredients 10
Steps:
- Heat olive oil in a skillet over medium heat.
- Sprinkle salt-free seasoning, garlic powder, and black pepper over both sides of the chicken. Add chicken to the hot skillet; cook for 2 1/2 minutes per side.
- Stir Chardonnay, mushrooms, artichoke hearts, and olives into the skillet. Cook and stir, turning chicken periodically, until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Add capers to the skillet, reduce heat, and simmer 3 minutes more.
Nutrition Facts : Calories 340.7 calories, Carbohydrate 13.7 g, Cholesterol 67 mg, Fat 13.7 g, Fiber 4.4 g, Protein 28.2 g, SaturatedFat 1.9 g, Sodium 768 mg, Sugar 2.1 g
CHARDONNAY CHICKEN MARINADE
Make and share this Chardonnay Chicken Marinade recipe from Food.com.
Provided by ebbtide
Categories Poultry
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Add dry and wet ingredients together, except the oil. Add oil slowly and whisk to emulsify.
- Marinate chicken in the marinate at least four hours or overnight.
- Remove marinate and discard.
- Bake at 350 for approx 40-50 minutes or grill over med-high heat until browned and done (approx 4-5 min per side).
- Serve with grilled peaches or pineapple, rice and veggies.
Nutrition Facts : Calories 1059.1, Fat 94.5, SaturatedFat 15.1, Cholesterol 92.8, Sodium 619, Carbohydrate 12.7, Fiber 0.5, Sugar 8.4, Protein 30.8
OVEN-ROASTED CHICKEN MARINATED IN CHARDONNAY
Provided by Marian Burros
Categories dinner, easy, weekday, main course
Time 38m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Split chicken in half and remove backbone and breastbone.
- Combine the chardonnay, 4 tablespoons of the oil, garlic, herbs and pepper and marinate the chicken in this mixture. Cover bowl with plastic wrap and refrigerate overnight. Turn occasionally.
- Preheat oven to 500 degrees.
- Heat remaining 1 1/2 tablespoons oil in large skillet; turn chicken once more in marinade to coat well. Season with salt if desired. Sear chicken over high heat on both sides until golden brown.
- Put seared chicken in a roasting pan and roast 20 to 30 minutes, until cooked through. Cut into quarters and serve.
Nutrition Facts : @context http, Calories 880, UnsaturatedFat 45 grams, Carbohydrate 2 grams, Fat 65 grams, Fiber 0 grams, Protein 58 grams, SaturatedFat 16 grams, Sodium 1245 milligrams, Sugar 1 gram, TransFat 0 grams
RED WINE CHICKEN MARINADE
Make and share this Red Wine Chicken Marinade recipe from Food.com.
Provided by Wildflour
Categories Very Low Carbs
Time 5m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Place ingredients into a jar, close lid tightly, shake well.
- Marinte chicken or cornish hens 2-4 hours, grill.
- You can use this marinade for roasting or broiling, too.
Nutrition Facts : Calories 1070.4, Fat 108.6, SaturatedFat 14.9, Sodium 8.6, Carbohydrate 6.2, Fiber 1.5, Sugar 1, Protein 0.7
RED WINE CHICKEN MARINADE
Provided by supersalad
Time 29m
Yield 2.5 cups
Number Of Ingredients 6
Steps:
- Combine wine, oil, soy sauce, Worcestershire sauce, mustard and pepper to taste in a jar with cover. Cover and shake until blended. Marinate chicken for 4-6 hours. Can be used as basting sauce for chicken on grill.
Nutrition Facts :
CHARDONNAY-HERB MARINADE CHICKEN KABOBS RECIPE - (5/5)
Provided by jeknudson
Number Of Ingredients 12
Steps:
- Whisk together Chardonnay, olive oil, minced shallot, grated garlic, parsley, basil, thyme, mustard, sugar, salt, and pepper. Place half of marinade in ziploc bag with chicken and refrigerate 3-8 hours turning bag occasionally. Heat grill 350-400 degrees and thread chicken on skewers. Grill covered 11-14 minutes turning occasionally and brushing with remaining marinade during last 5 minutes. Remove chicken from grill and skewers, cover with foil and let rest for almost 10 minutes.
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- Remove skin from the chicken, if you like. Put the chicken in a plastic bag set in a shallow baking dish.
- In a small bowl, stir together the wine with the olive oil, Italian seasoning, and garlic. Pour the mixture over the chicken in a plastic bag. Close the bag. Marinate the chicken in the refrigerator for 8 hours or overnight.
- Drain chicken, reserving the marinade. In a covered grill, arrange the preheated coals around a drip pan for indirect grilling. Test for medium* heat above the pan. Place the chicken on a grill rack, with the bone side up, over a drip pan. Cover the chicken and grill for 50 to 60 minutes or until the meat is tender and no longer pink, turning once. Brush the chicken once with the reserved marinade halfway through the grilling time.
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- Prepare the chicken breasts any way you like; I rarely marinate them whole and usually butterfly them for a thiner, more tender piece of chicken with a shorter cooking time. But this marinade will work beautifully either way.
- Add the white wine, olive oil, red wine vinegar, lemon juice, crushed garlic, parsley, rosemary, oregano, basil, salt and pepper, and red pepper flakes to a large re-sealable pastic bag or your favourite marinating container (a glass baking dish or a glass bowl works too!). Whisk or shake the marinade ingredients together until they're combined and add the chicken pieces.
- After the chicken pieces have marinated, remove them from the marinade and grill them over medium low heat for about 8-9 minutes per side until they're cooked through completely to an internal temperature of 165 degrees Fahrenheit (75 Celsius). The cooking time will vary depending on the size of the chicken pieces you're using (grill thin pieces for about 6-8 minutes per side).
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