Dec 30, 2016

Chicken in Red WineRecipe from Weber's Real Grilling™ by Jamie Purviance

Rating: 0 stars

Login to Write a Review

Grocery List

Fresh Produce

  • 2 oz fresh Italian parsley
  • 1 oz fresh rosemary
  • 6 garlic cloves
  • 1 yellow onions

Meat / Poultry / Seafood

  • 2 whole chickens, each about 4 lb

Oil and Spices

  • 0.67 cup extra-virgin olive oil
  • 1.25 tsp freshly ground black pepper
  • 1.5 tsp kosher salt

Wine / Beer / Spirits

  • 25 fl oz dry red wine


  • 12 anchovy fillets



  • 1 large yellow onion, quartered
  • 6 large garlic cloves
  • 1 tin (2 ounces) anchovy fillets, drained
  • Extra-virgin olive oil
  • ½ cup fresh Italian parsley leaves and tender stems
  • ¼ cup fresh rosemary leaves
  • Kosher salt
  • Freshly ground black pepper
  • 1 bottle (750 ml) dry red wine

  • 2 whole chickens, each about 4 pounds, neck, giblets, and excess fat removed


  1. In a food processor combine the onion, garlic, anchovies, ½ cup of oil, the parsley, rosemary, 1 teaspoon salt, and 1 teaspoon pepper. Process until the onion is finely chopped.
  2. Place each chicken, breast side down, on a cutting board. Using poultry shears, cut along each side of the backbone and remove it. Open each chicken like a book. Split each chicken in half by cutting right along one side of the breastbone. Remove and discard the wing tips. Put the chicken halves in a large, resealable plastic bag (if one bag isn’t large enough, use two). Pour the marinade into the bag(s) and add the wine. Press the air out of the bag(s) and seal tightly. Turn the bag(s) to distribute the marinade, place in a bowl, and refrigerate for 24 hours, turning occasionally (the meat and skin will be red in places from the wine).
  3. Prepare the grill for indirect cooking over medium heat (350° to 450°F).
  4. Remove the chickens from the bag and discard the marinade. Pat dry with paper towels, brush all over with olive oil, and season with ½ teaspoon salt and ¼ teaspoon pepper.
  5. Brush the cooking grates clean. Grill the chicken, skin side up, over indirect medium heat, with the lid closed, for 40 to 50 minutes. For crispier skin, turn and move over direct medium heat for the last 5 to 10 minutes (watch for flare-ups). Remove from the grill and let rest for about 5 minutes before cutting into pieces. Serve warm.

Be the first to write a review.

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Chicken in Red Wine