Wine Spiced Chicken

I’ve partnered up with Honest Cooking, Badia and Santa Rita Wines in these #120DaysofSummer to bring y’all this White Wine & Red Wine Spiced Chicken – which makes for an easy, quick and scintillatingly succulent dinner!

It must be a side effect of getting older, but these days, time seems to move by quicker than I seem to do! Yesterday, my daughter and I were out walking our dogs when she excitedly told me that we were 21 days into her Summer Break, and she cannot wait for the next 54 days to go by!

Wait – what???
Please tell me you see ALL that’s wrong with that statement!

I was under the impression that we were 10 days into summer break – when did the other 11 days creep by?! And, why is my daughter waiting to go back to school?
Why?
I don’t recall ever thinking that way! And, I cannot blame my lack of recollection on my age-related memory as I started taking gingko this year!

So, other than trying to get someone to make me a prototype of that remote that Adam Sandler had in Click, I have been trying to make time go by as slowly as I can – and to me, that means less time spent cooking and more time spent harassing hanging out with my daughter, doing stuff she likes! So, I’ve been trying my best to get quick and easy dishes on the table this summer – like these Matcha Banana Donuts, and these Tofu Burgers with Pineapple BBQ Sauce, and this White Wine & Red Wine Spiced Chicken!

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!

[Tweet “White Wine & Red Wine Spiced Chicken #120DaysofSummer #honestcooking #ad @HonestCooking @santaritawines”]

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 some Saffron & Cardamom Quinoa and some leftover steamed broccoli.

White Wine & Red Wine Spiced Chicken with Saffron & Cardamom Quinoa

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Cook Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 3 servings

Author: Shashi

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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

DID YOU MAKE THIS RECIPE?Tag @SavorySpin or tag #savoryspin so we can share your ceation.