How to make it

  • Mix together in a small bowl all the ingredients, except the chicken of course.
  • Place the chicken in a shallow baking dish or put it in a zipper bag. Cover with the marinade.
  • Cover and chill for 4-6 hours.
  • Bring the grill up to high heat. Sear the chicken on both sides, then turn the grill down to medium, move the chicken to the upper rack or to an unheated part of the grill and bake out until done. About 10-15 minutes depending on the size of the pieces of chicken you use.

Reviews & Comments 13

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    " It was excellent "
    mrpiggy ate it and said...
    I made this tonight (8-2-12) I only had time to let marinade for under 2 hours in order to eat before 10pm. This came out great. Used 4lbs of skinless breast with bone in. Added a pic. Thanks for a great recipe. More posted in IMI Duggers Chicken Meow
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  • lintoraphel88 6 years ago
    nice dish.......
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    " It was excellent "
    ariadnebarzane ate it and said...
    Fantastic recipe!! Great flavour!!
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  • dugger 8 years ago
    Did some research just to be sure I was correct. Marsala is a wine from Sicily, western part. So it is Italian but not mainland.
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  • dugger 8 years ago
    Italian Sweet Red wine. You can usually find it in small bottles for cooking at a major food store or liquor outlet.
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  • netty_angel 8 years ago
    Bookmarked this one:) It looks very yummy! Is marsala a red wine? What kind is that exactly?
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  • dugger 9 years ago
    OK, grabbing my soapbox. Recipes are blackboards. You can write anything on them. If you don't like an ingredient then delete it or replace it. I am certainly not going to come and check out your choices. They are yours.

    As for the balsamic vinegar, I probably wouldn't because it is so distintive in taste. But then again, maybe that is a whole new recipe?

    And as for the gas grill, these can be done in the broiler in the oven. Just don't overcook them.
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  • jett2whit 9 years ago
    purrrrrfect post! Can't wait until I get a gas grill. I better buy one fast before they go up. This recipe sounds great. Jett
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  • army88mwife 9 years ago
    Sounds really good, can the wine be substitued for a basalmic vinager??? Cause I cant stand wine cooked, grilled or anything.
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  • dtour 9 years ago
    This is slated to be on tomorrows menu here @ the ole homestead. Thanks for the grilling tip.
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  • sunny 9 years ago
    This looks good Doug - I've been wanting to try it, I'll print it out now and do it this week.
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    " It was excellent "
    linebb956 ate it and said...
    Had this for dinner.... and for once hubbie did not "re-kill" the chicken.. I had him read the directions and he followed them as they were "writting by a man"...and men rule! ARG!
    Great chicken... Good Post!
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  • dandelion 10 years ago
    Oh Yeah its a word. Can't wait to try this one. THX

    done·ness/ˈdʌnnɪs/ Pronunciation Key - Show Spelled Pronunciation[duhn-nis] Pronunciation Key - Show IPA Pronunciation
    –noun the condition of being cooked to a desired degree: steak prepared to the doneness ordered by the customer. [Origin: 1925–30; done + -ness]
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  • dugger 10 years ago
    OK, let me give you my slant on grilling chicken. It is very easy to grill chicken until it tastes like cardboard. Most grills, either gas or charcoal, can produce waaay more heat than you need to cook something. You could probably temper steel in mine. So, first I turn the grill on hi to preheat, lighting only the two right hand burners and leaving the third one off. I sear the chicken on each side, about two minutes per side. Then move the chickent to the upper rack in the far left corner, turn the middle burner to low and bake it out to the desired doneness (hmmm is "doneness" a word?). That will keep the chicken moist and tender.
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