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.
Paired perfectly with wine from Chile, inspire your summer barbecuing with a recipe for grilled Chilean chicken and a pebre sauce, similar to chimichurri.
Ingredients
Chicken
- 1 whole chicken broken down
- 2 Limes juiced
- Badia Complete Seasoning
- 4 Garlic cloves crushed
- 1 Red chile chopped
- Salt pepper to taste
- 1/4 cup Olive oil
Pebre Sauce
- 1 bunch Cilantro about 1.5 cups chopped
- 1/2 of an Onion
- 3 cloves Garlic
- Hot chili peppers to taste (or Chilean chili paste)
- 2 Tablespoons Red wine vinegar
- Juice of one lime
- Salt pepper to taste
- 1/ c cup Olive oil
- Sugar to taste
- 1 small tomato diced
Instructions
Chicken
- Combine lime juice, Badia, garlic cloves, red chile, salt, pepper and olive oil in a bowl.
- Add chicken and marinate overnight.
- Grill over medium-high heat for about 10 minutes per side, depending upon size.
Pebre Sauce
- Combine all ingredients, except for tomato, in a food processor. Stir in tomato and adjust seasonings.
- Serve chicken with pebre sauce and avocado.
