The Witch's Marinated Chicken with White Wine and Parsley Aioli

Way back in August of 2010, I had my first guest blogger - Andrea The Kitchen Witch.  She posted a recipe for white wine marinated chicken kabobs and since then, has, from time to time, mentioned how much she loves using white wine as the base of her marinades.  Well, I'm a red wine drinker, so there is never really a time when I actually have white wine on hand.  Thanks to some wonderful house warming gifts, we received a couple bottles of white wine... and me not wanting to let any alcohol go to waste, instantly thought of Andrea and her marinade!  And boy was I happy I finally tried it!  Talk about an amazing flavor that it brings to the chicken.  All of a sudden I find myself walking down the wine aisle and scoping out more white wine :)  Of course, in true Jenn's Food Journey form, I just HAD to make an aioli to go with it... and let me tell you, this was one of my better aiolis.. then again, how can you go wrong with white wine and mayo!! lol

Even if you don't try the aioli (although I'm not sure why you wouldn't!!), I highly recommend trying the marinade.  I changed it up just a bit to go with what I had on hand, so don't feel you have to follow either of our recipes to the T - just make sure you start with the white wine!!

The Witch's Marinated Chicken with White Wine and Parsley Aioli
Adapted from Andrea, The Kitchen Witch, Aioli created by Jenn's Food Journey
- Serves 2 -
Printable Recipe 
Ingredients:
2 boneless, skinless chicken breasts
For the marinade -
1/3 cup white wine
1 1/2 Tablespoons basil olive oil (you can use extra virgin)
1/8 teaspoon pepper
1/8 teaspoon kosher salt
2 Tablespoon chopped parsley
2 large garlic cloves, minced
For the aioli -
1/3 cup mayonnaise
1 Tablespoon white wine
1/8 teaspoon garlic powder or 1 garlic clove finely minced
1/8 teaspoon white pepper
1/8 teaspoon salt
2 Tablespoons chopped parsley

Directions:
In a bowl or large measuring cup, mix together all the ingredients for the marinade.  Place the chicken in a resealable bag and pour the marinade over it.  Seal and refrigerate for 2-4 hours.

Meanwhile, in a small bowl,  mix together all the ingredients for the aioli until well combined.  Cover and refrigerate until ready to use.

Preheat your grill to 375 degrees F.  Remove chicken from bag and discard marinate.  Place the chicken directly over the fire and grill for 8-10 minutes per side or until the chicken reaches an internal temperature of 160 degrees F.  Remove and allow to rest for 3 minutes.  Serve with aioli and enjoy!

One Year Ago:  Herb Crusted Tilapia
Two Years Ago: Balsamic, Dijon & Garlic Chicken