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Bill’s Olympic Chicken Recipe

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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