Wine Country Grilled Chicken
From Grill to Thrill by Sharon O'Connor
The secret to this succulent chicken with its gorgeous red-brown sheen is a simple red wine marinade and glaze. Add a crusty sourdough loaf, a fresh green salad, and you're all set!
To make the red wine marinade: In a medium saucepan, combine the red wine, broth, soy sauce, mustard, tomato, garlic, orange juice, and thyme or rosemary, bring to a boil and cook 10 minutes, or until reduced by half. Remove from the heat and let cool.
One hour before grilling, place the chicken between sheets of plastic wrap. With the flat side of a mallet or heavy skillet, pound the chicken until ⅓ inch thick.
Place the chicken in a large baking dish. Pour over half the marinade and turn several times to coat the chicken all over. Reserve the remaining marinade to make the glaze. Let the chicken stand at room temperature for 30 minutes.
Prepare a medium-hot fire in a charcoal grill, or preheat a gas grill to 375°F.
To make the glaze: Bring the reserved marinade to a boil and cook for 10 minutes, or until reduced by about half. Whisk in the butter until incorporated. Remove from heat. Taste and season with salt and pepper, if necessary.
Clean the grill grids with a wire grill brush before cooking. Oil the hot grill with a wad of paper towels soaked in vegetable oil.
Remove the chicken from the marinade, place on the grill, and cook, turning once with tongs, for 4 to 5 minutes on each side, or until almost firm. Brush the chicken with the glaze, then turn again. After 2 or 3 minutes, brush with more glaze, turn, and grill 2 minutes more, or until no longer pick in the center.