Grilled Chicken with Summer Tomatoes, Basil & White Wine
Bone-in chicken is browned over the grill, then cooked with ripe summer tomatoes, onion, garlic, fresh herbs, and white wine over indirect heat. The vegetables form a rustic sauce beneath the chicken, while a brief final grilling restores the crisp, golden exterior
Serves: 6 | Prep Time: 25 minutes | Cook Time: 55 minutes | Total Time: 1 hour 20 minutes
Why You’ll Love This Recipe
The entire dish cooks outdoors without heating the kitchen.
Ripe tomatoes, basil, and white wine give it fresh Italian flavor.
The tomatoes and onions create a rustic sauce right in the pan.
Indirect grilling cooks the chicken gently, while a brief finish over direct heat restores its browned exterior.
It is especially well suited to relaxed summer entertaining.
Ingredients
3 pounds bone-in, skin-on chicken thighs and drumsticks
2 tablespoons olive oil, divided
½ teaspoon freshly ground black pepper, divided
1 teaspoon sweet paprika
1 large yellow onion, thinly sliced
1½ pounds ripe plum tomatoes, cored and cut into wedges
5 garlic cloves, thinly sliced
1 teaspoon chopped fresh thyme
½ teaspoon dried oregano
1 cup dry white wine
½ cup salt-free chicken broth or water, plus more as needed
½ cup loosely packed fresh basil leaves, torn and divided
1 tablespoon freshly squeezed lemon juice, optional
Equipment
Outdoor grill with a lid
9 x 13-inch flameproof roasting pan or heavy-duty disposable aluminum pan
Rimmed baking sheet, if using a disposable pan
Cutting board
Sharp chef’s knife
Tongs
Instant-read thermometer
Instructions
1. Prepare the Grill
Preheat a gas or charcoal grill for two-zone cooking, with one side heated to medium-high and the other left without direct heat.
Aim for a covered grill temperature of approximately 375–400°F.
2. Season the Chicken
Pat the chicken dry with paper towels.
Brush it with 1 tablespoon of the olive oil. Season both sides with ¼ teaspoon of the black pepper and the paprika.
3. Brown the Chicken
Place the chicken skin-side down over direct heat.
Grill for 4–5 minutes, or until the skin releases easily and develops good color.
Turn and cook for 2 minutes on the second side. Transfer the chicken to a plate. It will not be cooked through at this stage.
4. Assemble the Braising Pan
Brush the roasting pan with the remaining tablespoon of olive oil.
Spread the onion, tomatoes, garlic, thyme, oregano, and remaining ¼ teaspoon black pepper across the bottom.
Pour in the white wine and chicken broth or water.
Arrange the chicken over the vegetables with the skin facing up. Keep as much of the skin as possible above the liquid.
5. Braise the Chicken
Place the pan over the indirect-heat side of the grill and close the lid.
Cook for 35–45 minutes, rotating the pan once if the grill heats unevenly.
Check the liquid periodically. If the pan begins to dry out, add broth or water ¼ cup at a time.
The chicken is ready for the final grilling when the thickest portions register at least 165°F without touching the bone. Thighs and drumsticks will have their best texture closer to 175°F.
6. Reduce the Sauce if Needed
Transfer the chicken to a clean platter.
If the sauce appears thin, leave the uncovered pan over indirect heat for 5–10 minutes, stirring occasionally, until the juices reduce slightly.
The tomatoes should soften and begin breaking down while still retaining some texture.
7. Finish the Chicken
Place the chicken over direct heat with the skin facing down.
Grill for 1–2 minutes, watching carefully, until the exterior is browned and lightly crisp. Move the chicken immediately if dripping fat causes flare-ups.
Return the chicken to the pan.
8. Add the Basil
Stir approximately three-quarters of the basil and the optional lemon juice into the tomatoes and onions.
Let the dish stand for 5 minutes so the juices settle and the basil flavors the sauce.
9. Serve
Arrange the chicken on a serving platter or serve it directly from the roasting pan.
Spoon the tomatoes, onions, garlic, and white-wine sauce around the chicken. Scatter the remaining basil over the top and serve warm.
Cook’s Notes
Use similarly sized thighs and drumsticks so the pieces finish cooking at approximately the same time.
Keep the roasting pan over indirect heat and as much of the chicken skin above the braising liquid as possible.
If using a disposable pan, double it for stability and place it on a rimmed baking sheet when carrying it.
For an indoor version, brown the chicken in a large skillet, then bake it with the vegetables and liquid in a 375°F oven for approximately 40–45 minutes.
Make Ahead
The onion, tomatoes, garlic, and herbs may be prepared several hours ahead and refrigerated separately.
The entire dish may be cooked up to 1 day ahead. Cool and refrigerate the chicken and sauce together in an airtight container.
Reheat, covered, in a 350°F oven until hot throughout. Uncover during the final few minutes, or briefly place the chicken skin-side down on the grill, to restore the browned exterior. Add the fresh basil after reheating.
Storage
Refrigerate leftovers promptly in an airtight container for up to 4 days.
Reheat the chicken and sauce in a covered baking dish in a 350°F oven until the chicken reaches 165°F.
The chicken and sauce may be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating. The chicken skin will lose some crispness after freezing.
Complete the Meal
Serve this Italian Braised Chicken on the Grill with Warm Lemon Herb Quinoa with Toasted Seeds and Garlic-Infused Cauliflower for a fresh, satisfying summer meal.