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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Grilled Wine-Marinated Chicken with Saffron Quinoa
- Total Time: 30 minutes
- Yield: 3 servings 1x
Description
Tender chicken breasts marinated in a blend of red and white wine, grilled to perfection, and served alongside fluffy, aromatic saffron quinoa. A sophisticated yet simple main course for any occasion.
Ingredients
- 1 cup (237ml) red blend wine
- 1 cup (237ml) sauvignon blanc wine
- 4 teaspoons (20ml) original spice blend
- 1 onion sliced
- 4 cloves garlic
- 3 free range chicken breasts
- Olive oil
- 1 cup (237ml) vegetable broth
- 4 pods cardamom
- few strands saffron soaked in water
- 1 cup (237ml) quinoa
Instructions
- Rub chicken breasts with 2 teaspoons of Original Spice Blend.
- Place red wine and sauvignon blanc wine in a plastic bag and add the chicken, onion slices, and garlic.
- Let marinade for at least 30 minutes to 4 hours.
- Heat a grill and grill chicken until browned and cooked through.
- For the Quinoa:
- Add vegetable broth, sauvignon blanc wine, cardamom pods, saffron (soaked in water), and quinoa into a pan.
- Bring to a boil, then cover and let simmer for 15 minutes.
- Fluff and serve with the grilled chicken.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Cuisine: Mediterranean
Find it online: https://honestcooking.com/grilled-wine-chicken/
Frequently Asked Questions
Can I use any type of wine for the marinade?
While you can experiment with different wines, this recipe specifically highlights using Santa Rita’s 120 Sauvignon Blanc and 120 Red Blend for their complementary flavors.
What should I do if I don’t have Badia’s Original Spice blend?
If you don’t have Badia’s Original Spice blend, you can create a similar flavor profile using a mix of garlic powder, onion powder, and your choice of herbs like oregano or thyme.
How do I prevent the chicken from turning a purplish color when marinating?
The purplish color is due to the combination of red and white wines; however, this color will fade during grilling, so it’s not a concern for the final dish.
