Bill’s Olympic Chicken Recipe

My father created this recipe many many years ago after lots of fun experimentation.  I’m so glad he wrote it down, because it is a wonderful marinade for grilled or smoked chicken.  It makes a lot, so be prepared.

I usually make a big batch then take 1/2 of it, bag it into a freezer zip lock bag (with the marinade), and freeze it for later use.  Turns out amazing that way.  Full of flavor.

Olympic Chicken

Serves 8
Prep time 10 minutes
Cook time 30 minutes
Total time 40 minutes
By author Bill via Dish Ditty


  • 2 tablespoons Extra Virgin Olive Oil
  • 2 cups Red Wine
  • 1/4 cup Balsamic Vinegar
  • 1/3 cup Garlic Season-All (If you can't find create a mixture of garlic powder & Season-All, equal parts)
  • 2 tablespoons Seasoned Pepper
  • 1/2 cup Dried Parsley Flakes
  • 3lb Chicken


Original Recipe called for 6 chicken breast, no skin, no bone, R-T-C, but I find that any chicken, bone in/out works perfectly.  Pictured above is mostly drumsticks and a couple of boneless thighs.


Step 1
Mix all ingredients in a bowl and marinate the chicken breasts for about 3 hours.
Step 2
Grill using Medium to low heat until browned on each side and chicken is just cooked throughout.

Alternatively, smoke at 275 degrees for 2 hours.

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