I know how it is so easy to get into a cooking rut and continue to keep making the same food week over week, which is why I whipped up this Marinated Chicken Recipe with Soy and Red Wine. It is so simple and literally consists of 9 total ingredients, which includes salt and pepper and a tasty sauce to finish off with. The marinade for this recipe was actually a simple sauce we used to make at one of the restaurants I chef’d at for a few years. The name of the sauce is beurre rougere pronounces bear-ro-jer and was a simple mixture of equal parts soy, red wine and red wine vinegar which was then heated with butter and green onions stirred in.
It was a fantastic quick sauce that was loaded with flavor and always worked well over fish or chicken. I thought it would be great to make it as a marinade, which Is why I did this Marinated Chicken Recipe with Soy and Red Wine. The first thing I did was spatchcocked the chicken, which is really a fancy term for cutting out the back bone of the chicken and laying it flat. You can do this with kitchen shears or a really sharp knife. Next, whisk together the soy, red wine, red wine vinegar, some diced shallots and garlic and submerge the flatted spatchcocked chicken into it and marinate it for 24 hours.
I have to admit, if you want really flavorful food from a marinade, it has to have chance to do just that so make sure you do it at least over night and for best results 24 hours. I can’t tell you how many times I marinate things for 2 to 4 hours and it’s just ok, but if I use that same marinade and do it for 24 hours, WHOA amazing!! Take the time, do it right and marinate for 24 hours, you won’t regret it. Once you’ve hit that 24 hour mark, remove the chicken from the liquid and season it on all sides with salt and pepper, discard the liquid.
Place the chicken skin side down on a medium-hot grill, 450°, and let it cook. While it’s on the grill you can now make that little sauce I told you about. Mix together 1/3 cup of soy sauce, 1/3 cup of red wine and 1/3 cup of red wine vinegar and heat it up over low heat in a sauce pan. Once it is warm, stir in 3 tablespoons of butter and 1/4 cup of sliced green onions. Boom, done!
Once you flip the chicken over on the grill you’ll notice it has this beautiful burgundy brown caramelization on it that you see in pictures in magazines. It looks gorgeous! The whole chicken takes about 45 to 50 minutes to cook, just be sure that it is cooked through and clear juices are running out of it. The correct temperature should be 165°, but remember to account for carry over cooking because the chicken will shoot up a few degrees after you take it off, so feel free to remove it in between 161° and 163°. Let the chicken rest for a few before serving it.
Now that is one beautiful whole Marinated Chicken Recipe with Soy and Red Wine that your family will love!
I like to serve a little of the sauce over top and on the side in case people want more. My wife loved the sauce and couldn’t get enough of it!
one more picture just cuz :-). Enjoy!
Marinated Chicken Recipe with Soy and Red Wine
- 1 1/3 cup of soy sauce
- 1 1/3 cup of red wine merlot or cabernet sauvignon
- 1 1/3 cup of red wine vinegar
- 1 small diced shallot
- 2 finely minced cloves of garlic
- 1 spatchcocked chicken
- 3 tablespoons of unsalted butter
- 1/4 cup of sliced green onions
- Kosher salt and fresh cracked pepper to taste
- In a large bowl whisk together 1 cup of soy sauce, 1 cup of red wine, 1 cup of red wine vinegar, diced shallots and minced garlic until combined.
- Next, lay the chicken flat in a 13x9 dish and pour the marinade all over it. Cover and refrigerate for 24 hours. After 12 hours flip the chicken over to make sure the marinade gets on all sides.
- Remove the chicken from liquid and season on all sides with salt and pepper.
- Cook the chicken on a medium-hot grill, 450°, for a total of 45 to 50 minutes. The chicken should be cooked through with an internal temperature of 165°. Rest the chicken on a cutting board before serving.
- Pour the remaining soy, red wine and red vinegar into a sauce pot and heat up over low heat until steam is lightly coming off of it. Stir in the butter and green onions and serve over top or on the side of the grilled chicken.