White Wine Marinated Greek Chicken

Ingredients

• 2 pounds boneless, skinless chicken breasts (or thighs)
• ⅓ cup olive oil
• ¼ cup white wine
• 2 Tablespoons fresh lemon juice
• 4 cloves garlic (minced)
• 2 Tablespoons Greek Seasoning (recipe link in notes section below)

Steps

1. 1

   Prepare the marinade. Combine the olive oil, white wine, lemon juice, minced garlic, and Greek seasoning in a bowl or large zip-top bag.

2. 2

   Marinate the chicken. Add the chicken to the marinade, ensuring all pieces are well coated. Seal the bag or cover the bowl and refrigerate for 4-8 hours. I like to go overnight so the flavors fully penetrate the meat, but you want to go for at least 4 hours.

3. 3

   Preheat the grill. Set your grill up for 2-zone cooking with an overall temperature of 375 degrees F. You'll want one side for indirect heat and one side for direct heat.

4. 4

   Cook over indirect heat. Remove the chicken from the marinade and wipe off any excess liquid with a paper towel. Place the chicken on the indirect heat side of the grill and close the lid. Cook for 10-15 minutes, flipping once in between. You’re looking for the internal temperature of the chicken to reach 145 degrees F with a meat thermometer.

5. 5

   Finish over direct heat. Move the chicken to the direct heat side of the grill and cook for 2-4 minutes per side to get a nice sear. Once your chicken reaches an internal temperature of 165 degrees F (175 degrees F for thighs), transfer it to a cutting board.

6. 6

   Rest and serve. Allow the chicken to rest for 5-10 minutes before slicing. Serve with your favorite Mediterranean sides like tzatziki sauce and grilled veggies, or serve with warm pitas for chicken gyros.