Try this Grilled Thai Chicken with Iowa St. Croix Rosé!
This Grilled Thai Chicken has lots of flavors and a bit of spice, and Iowa St. Croix Rosé, a dry Rosé with strawberry, raspberry, peach, and nectarine notes and slightly drying finish, is a perfect pairing for the flavors and spice!
Tassel Ridge® Grilled Thai Chicken with Jicama, Carrot, and Radish Slaw
- ½ cup cilantro leaves
- 3 cloves garlic, thinly sliced
- 2 Tbsp hoisin sauce
- ¼ cup lime juice
- ½ inch piece fresh ginger, sliced
- 1 shallot sliced
- 2 Tbsp canola oil
- 2 Tbsp soy sauce
- 1 Tbsp honey
- 2 Tbsp coconut milk
- 4 boneless, skinless chicken breasts
- Tassel Ridge Jicama, Carrot, and Radish Slaw (recipe below)
- Tassel Ridge Slaw Dressing (recipe below)
Combine cilantro, garlic, hoisin, lime juice, ginger, shallot, canola oil, soy sauce, honey, and coconut milk in blender. Blend until slightly thickened. Pour into zip bag. Add chicken. Refrigerate for three hours or overnight. Remove chicken from bag and discard marinade. Preheat grill on medium high. Cook chicken until golden brown, about 3–4 minutes per side, or until internal temperature reaches 160°F. Put chicken on plates. Serve with slaw. Serves 4.
Serving Suggestion—Divide slaw among four plates. Top each with chicken breast.
Wine Recommendation— Iowa St. Croix Rosé
Iowa St. Croix Rosé is a dry rosé with strawberry, raspberry, peach, and nectarine notes and a slightly drying finish. Made entirely from St. Croix grapes grown in our Mahaska County, Iowa, vineyards,Iowa St. Croix Rosé pairs well with Asian stir-fry, Mexican dishes, and other spicy foods. Serve slightly chilled. Store at 55°F.
Tassel Ridge Jicama, Carrot, and Radish Slaw
- ¾ cup julienned carrots
- ¾ cup julienned jicama
- 4 radishes thinly sliced
Combine cabbage, carrots, jicama, and radishes in bowl. Pour Slaw Dressing over mixture. Toss to coat.
Tassel Ridge Slaw Dressing
- ¼ cup canola oil
- 2 Tbsp lime juice
- 1 Tbsp rice vinegar
- 1 tsp Dijon mustard
- 1 Tbsp honey
- 2 tsp minced shallot
- 1 tsp garlic, minced
- 1 Tbsp parsley, finely chopped
- 1 tsp Sriracha sauce
- ¼ tsp salt
- ¼ tsp pepper
Combine oil, lime juice, vinegar, mustard, honey, shallot, garlic, parsley, Sriracha, salt, and pepper in food processor. Blend until thickened.