PARTNER POST: Dive into the 120 days of summer with Santa Rita wines that pair perfectly with the foods of the season, straight off the grill.
This quick, grilled chicken does all the work for you. Simply marinate the poultry in wine and grill, then you’re set for a tasty summer meal.
Summer is a great time to spend with our family and kids that are home from school, so I have created a quick and delicious recipe that allows you to be outside and together more and spend less time in the kitchen.
Now I know most recipes out there use either just white wine or red wine as a marinade. And, I tested each one out as a marinade on different nights. Then one night I figured I’d just throw both wines together and see how the chicken turned out – and gosh-darn-it, the result was so tasty, so tender and so juicy, yet so simple, and so easy!
Santa Rita’s 120 Sauvignon Blanc with its grapefruit, lime, lemon peel, and white peach undertones balanced off the intense vanilla, red and black fruit undertones of Santa Rita’s 120 Red Blend so well. I must warn you, even though they exuded so much flavor to the chicken – along with onions, garlic, and Badia’s Original Spice blend, the two wines colored the chicken a rather scary purplish color. But, when grilled, that color thankfully wore off!
My daughter and I enjoyed this chicken with broccoli and over quinoa.
For more grilling inspiration with Santa Rita, check out this grilled Chilean chicken and pebre sauce.
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- Yield: 3 servings 1x
Ingredients
For the Chicken
- 1 cup Santa Rita Red Blend
- 1 cup Santa Rita Sauvignon Blanc
- 2 teaspoons + 2 teaspoons Badia Original Spice Blend
- 1 onion sliced
- 4 cloves garlic
- 3 free range chicken breasts
- Olive oil
For the Quinoa
- 1 cup vegetable broth
- 1 cup Santa Rita Sauvignon Blanc
- 4 pods cardamom
- few strands saffron soaked in water
- 1 cup quinoa
Instructions
- Rub chicken breasts with 2 teaspoons of Badia Original Spice Blend
- Then, place Santa Rita Red Wine and Santa Rita Sauvignon Blanc in a plastic bag and add chicken to it. Also drop in the onion slices and garlic.
- Let marinade for at least 30 minutes to 4 hours
- Heat a grill and grill chicken till browned and cooked through.
For the Quinoa
- Add vegetable broth, Santa Rita Sauvignon Blanc, cardamom pods, saffron and quinoa into a pan.
- Bring to a boil and then cover and let simmer for 15 minutes.
- Fluff and serve with White Wine & Red Wine Spiced Chicken
- Category: Main
