Step 1

Place the chicken in a dish with high sides and add the olive oil. Season with salt, pepper, and Greek seasoning. Measure with your heart. Add the white wine.

Step 2

Give the chicken a good massage to help distribute the seasoning. Place the chicken skin side up and add more Greek seasoning on top. Let the chicken marinate for at least 10 minutes or up to 1 hour.

Step 3

Turn on your barbecue safely. Please read the manual/instructions for your barbecue. Keep a spray bottle filled with water beside your grill so that you can quickly extinguish smaller flames before they spread.

Step 4

Once the barbecue is hot, place the chicken, skin side down, on the grill grates. Reduce the heat to low (turn the knob all the way down). I like to open and close the lid of the barbecue every few minutes, making sure to flip the chicken (with grill tongs) and to move it around if there are any flames on the skin.

Step 5

You don't want to burn the skin, so make sure you keep a close eye on the meat and don't leave the barbecue until it's fully cooked. When I see small grease flames, I always move my chicken down towards the knobs or move it around so that it settles.

Step 6

My chicken thighs took 30 minutes but the timing will really depend on how thick the meat is. To be safe, please use a meat thermometer to check that the internal temperature of the chicken is 165F (74C).

Step 7

Once the chicken is done, transfer it to a serving plate, shut off the propane, then turn the knobs and clean the grill while it's warm.