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Grilled Chicken in a Vidal Blanc Marinade

Grilled Chicken in a Vidal Blanc Marinade
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Imperial (US)
  • 1/4 cup Old York Cellars Vidal Blanc
  • 2 tbsps Italian parsley, finely chopped
  • 2 tbsps fresh oregano, chopped
  • 1/4 cup olive oil
  • 1 lemon, juice and zest of
  • 2 garlic cloves, finely chopped
  • 1 tbsp black olives, finely chopped
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 boneless skinless chicken breasts

In a glass dish not too deep, mix all ingredients, except the chicken breasts. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for at least 2 hours. Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.


In a bowl, mix 1 cup plain yogurt with 1/4 cup sour cream, 2 tbsp fresh parsley (finely chopped), and 1 garlic clove (finely chopped). Add salt and pepper. Cover and put in fridge for at least 4 hours.