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
Print recipe
| Serves | 8 |
| Prep time | 10 minutes |
| Cook time | 30 minutes |
| Total time | 40 minutes |
| By author | Bill via Dish Ditty |
Ingredients
- 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
Note
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.
Directions
| 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. | |
