Ingredients with Measurements:
- 4 boneless, skinless chicken breasts
- 1/2 cup Valsevia Ubriaca wine
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Grill
- Zip-top plastic bag
Step-by-step instructions:
1. In a small bowl, whisk together the Valsevia Ubriaca wine, olive oil, minced garlic, honey, dried oregano, salt, and black pepper.
2. Place the chicken breasts in a zip-top plastic bag and pour the marinade over them. Seal the bag and massage the chicken to ensure it is coated with the marinade.
3. Refrigerate the chicken for at least 2 hours, or overnight.
4. Preheat the grill to medium-high heat.
5. Remove the chicken from the marinade and discard the excess marinade.
6. Grill the chicken for 6-8 minutes per side, or until the internal temperature reaches 165°F.
7. Let the chicken rest for 5 minutes before slicing and serving.
- Time:
Preparation time: 10 minutes
- Marinade time: 2 hours or overnight
- Cooking time: 12-16 minutes
Temperature:
- Grill: medium-high heat
- Internal temperature of chicken: 165°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 280
- Fat: 12g
- Carbohydrates: 4g
- Protein: 35g
Substitutions for ingredients:
- Valsevia Ubriaca wine: any dry red wine can be used as a substitute
- Honey: maple syrup or agave nectar can be used as a substitute
Variations:
- Add sliced onions and bell peppers to the marinade for a grilled chicken fajita twist
- Use the marinade for grilled pork or beef instead of chicken
Tips and tricks:
- Make sure to let the chicken rest for 5 minutes before slicing to ensure the juices redistribute and the chicken stays moist.
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent them from burning.
- Reserve some of the marinade to brush onto the chicken while grilling for extra flavor.
Storage instructions:
- Store leftover chicken in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the chicken in the microwave or oven until heated through.
Presentation ideas:
- Serve the sliced chicken on a bed of mixed greens with sliced tomatoes and cucumbers for a refreshing salad.
Garnishes:
- Fresh parsley or cilantro
- Lemon wedges
Pairings:
- Serve with a side of grilled vegetables or a baked sweet potato for a complete meal.
Suggested side dishes:
- Grilled zucchini and squash
- Roasted sweet potato wedges
- Garlic mashed potatoes
Troubleshooting advice:
- If the chicken is sticking to the grill, make sure it is well-oiled before placing the chicken on it.
- If the chicken is not cooking evenly, move it to a cooler part of the grill to finish cooking.
Food safety advice:
- Make sure the internal temperature of the chicken reaches 165°F to ensure it is fully cooked and safe to eat.
Food history:
- Valsevia Ubriaca is a red wine from the Abruzzo region of Italy known for its rich, fruity flavor.
Flavor profiles:
- The marinade for this grilled chicken is sweet and tangy with a hint of garlic and oregano.
Serving suggestions:
- Serve the grilled chicken with a glass of Valsevia Ubriaca wine for a perfect pairing.
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