Tassel Ridge® Moroccan Inspired Grilled Chicken Breasts

1 cup olive oil
¼ cup red wine vinegar
3 Tbsp ground cumin
1½ Tbsp ground coriander
2 tsp ground cinnamon
2 tsp salt
2 tsp sugar
¼ tsp cayenne pepper
6 large boneless, skinless chicken breasts
chopped fresh parsley for garnish

Whisk together oil, vinegar, cumin, coriander, cinnamon, salt, sugar, and cayenne in small bowl. Reserve ¼ cup. Pour remaining mixture into glass baking dish. Add chicken. Turn to coat. Cover with plastic wrap. Refrigerate 4 to 6 hours, turning chicken occasionally to continue coating. Grill chicken, brushing occasionally with ¼ cup reserved marinade, over medium heat for 4 to 6 minutes per side, or until internal temperature reaches 165°F. Transfer to serving dish. Sprinkle with parsley. Serves 6. 

Wine Recommendation: Tassel Ridge Iowa St. Croix Rosé 

This recipe for Moroccan Inspired Chicken has spice from the cayenne pepper, and it calls out for a wine with fruit and body. Tassel Ridge Iowa St. Croix Rosé is the perfect match. Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. It’s made from St. Croix grapes grown in our Mahaska County, Iowa, vineyards, and is best when served chilled.—Bob Wersen, Owner, Tassel Ridge Winery

Category : KIOA Recipe of the Week Posted on August 28, 2017

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