top of page
  • Writer's pictureEmily Tillmann

Wine & Herb Marinated Chicken Breasts

Made, Written & Photographed by the Creators of the Point

If you're hosting a dinner party this summer and want to impress with your grill, make these Wine & Herb Marinated Chicken Breasts. Dry white wine adds a sophisticated flavor that pairs well with pasta, rice, or veggies.

(The recipe also does you a favor by not using the full bottle - which means there's some extra Pinot Grigio for the chef!)


Wine & Herb Marinated Chicken Breasts

serves 4 | Total Time: 30 minutes + Marinating


  • 4 Chicken Breasts


  • 2 cups dry white wine

  • 3 tablespoons lemon juice

  • 3 tablespoons olive oil

  • 2 tablespoons fresh parsley, chopped

  • 2 tablespoons fresh thyme, chopped

  • 3 tablespoons light brown sugar

  • 4 garlic cloves, minced

  • 1 teaspoon pepper

  • 2 tablespoons salt


1. Begin by placing the chicken breasts onto a cutting board. If they aren't already thin, cover with plastic wrap and use a meat mallet to flatten. Poke each chicken breast with a fork a few times. Set aside.

2. In a food processor or a blender, combine the marinade ingredients (omitting salt!): 2 cups dry white wine, 3 tablespoons lemon juice, 3 tablespoons olive oil, 2 tablespoons chopped parsley, 2 tablespoons chopped thyme, 3 tablespoons brown sugar, 4 minced garlic cloves, and 1 teaspoon pepper. Pulse until combined.

Blending/processing the marinade helps the herbs release their flavors!

3. Measure 1/4 cup of the marinade and set aside in the fridge. Pour the rest into a gallon bag and add the chicken. Massage the chicken with the marinade and flip the bag a few times. Let sit in the fridge for 2 to 3 hours.

4. Preheat your grill over medium-high heat on one side. Keep the other side cool.

If you're using charcoal, keep it to one side of the grill and make sure it gets fully ashy before cooking.

For a gas grill, turn all of your burners to high for about 15 to 20 minutes. Once the grill is hot, leave only your main burner on and turn off the others.

5. Once your grill is preheated, add chicken over the hot side. Keep the first side down for 2 to 3 minutes, and then flip. Once the outside is golden brown, move each breast to the cooler side of the grill. Continue to cook until the internal temp reaches 165°.

6. Remove from the grill and serve with pasta, rice, veggies or anything else you'd like!


Related Posts

See All



Hi, thanks for stopping by!

I'm Emily, a home cook based in Wisconsin. For me, the best part about cooking is trying new dishes with new flavors and ingredients.

Let the posts
come to you.

Thanks for subscribing!

Rate this recipe.

Love it? Rate it!
Don’t love itNot greatSatisfiedReally goodLove it

Save this post and more from our Pinterest board!

bottom of page