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Pinot Grigio Chicken with Honey Citrus Glaze

Posted Mar 27 2013 6:22am

This is a sassy spring chicken dish that makes good use out of my favorite varietal of white wine — Pinot Grigio!

I loooove a cold glass of Pinot Grigio on a warm day. It’s light, fruity and not as intense {read: oaky} as Chardonnay. It pairs beautifully with cheese, crackers and appetizers. In this dish, I used Barefoot Pinot Grigio and a lot of it.

I love wine in my food almost as much as I love wine in my glass!

I marinated these chicken breasts in a sweet brew of honey, wine, garlic and orange juice, grilled ‘em up stovetop, then glazed them with more honey, wine and orange juice. Sassy spring chicken, indeed.

Despite the title of this recipe sounding fancy, it’s totally NOT. This is an easy throw-it-together weeknight meal. All you need is to allow yourself an hour for the chicken to marinate and then fifteen minutes on the stove.

And, if you’re like me, you probably already have all the ingredients to make this in your kitchen right now.

I grilled these chicken breasts in my handy dandy grill pan , but you could totally grill outside if the weather is nice enough. It tasted delicious made on the stove, but I know it would be even better on the grill!

So, next time you’re staring at the chicken breasts in your freezer and thinking booooooooooring, think again.

Pinot Grigio Chicken with Honey Citrus Glaze

Serves 2-3

Ingredients:

for marinade—

½ cup Barefoot Pinot Grigio

2 garlic cloves, minced

2 tbsp honey

juice of ½ orange

for chicken —

2 tsp canola oil

2 boneless skinless chicken breasts

1/3 cup Barefoot Pinot Grigio

1/3 cup honey

juice of ½ orange

juice of ½ lime

sprinkle of sea salt and pepper

Directions:

Combine the marinade ingredients in a large shallow dish. Add the chicken breasts, cover and place in the refrigerator for one hour.

After the chicken has marinated, remove from the fridge. Heat up the oil in a grill pan {or cast iron skillet} over medium-high heat. Once hot, add the chicken.

Cook the chicken for about six to eight minutes per side, until cooked through.

During the final stages of the chicken cooking, make the glaze: combine the Barefoot Pinot Grigio, honey, juice from the other half of your orange and lime juice in a small pot. Bring to a simmer for 30 seconds. Remove from heat.

When your chicken has finished cooking, turn off the heat and pour the glaze over the chicken breasts. Season with a pinch of salt and pepper.

Serve!

Time:

~90 minutes {includes time to marinate}

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