Grilled Wine-and-Herb Marinated Chicken
Appears in Cook's Country August/September 2012
For chicken with real wine flavor, it turns out that the way you make and apply the marinade matters more than which wine you use.
WHY THIS RECIPE WORKS
Wine and poultry are a classic culinary duo, but actually getting wine flavor into the chicken took some work. Dry white wine proved to be the best contender, and we found that two cups was sufficient to marinate a 4-pound bird (butterflied...