Perfect for grilling, game watching and tailgating…Marinated Chicken Breasts with Harissa Sauce and Iowa Edelweiss.
Marinated Chicken Breasts with Harissa Sauce and Tassel Ridge Iowa Edelweiss are a perfect combination. Harissa is a flavorful but strong seasoning, and Tassel Ridge Iowa Edelweiss, a semi-sweet white wine with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate, will help to tame the spice in the Harissa.
Tassel Ridge® Marinated Chicken Breasts with Harissa Sauce
Ingredients
- ¼ cup olive oil
- 1 Tbsp rosemary leaves
- 1 tsp chopped thyme
- 1 tsp chopped oregano
- 1 tsp ground cumin
- 4 6-oz boneless, skinless chicken breasts
- salt
- Tassel Ridge Harissa Sauce (recipe below)
Instructions
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Combine olive oil, rosemary, thyme, oregano, and cumin in large bowl. Add chicken breasts. Toss well. Cover. Refrigerate at least 2 hours or overnight. Drain and discard marinade. Season chicken breasts with salt. Grill over medium-high heat for 5–7 minutes. Turn breasts over. Grill for 5–7 minutes, until nicely charred and cooked through (internal temperature should reach 165°F.) Serves 4.
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Serving Suggestion—Serve with hummus.
Recipe Notes
Wine Recommendation—Tassel Ridge Iowa Edelweiss
Iowa Edelweiss is a semi-sweet white wine with the scent of ripe pineapple followed by hints of mandarin orange, pear, and pineapple on the palate. Made entirely from Edelweiss grapes grown in our Iowa vineyards, Iowa Edelweiss pairs well with spicy Asian foods, meats seasoned with Caribbean-jerk spices, and salads with pineapple, pear, apple, or papaya. Serve chilled.
Tassel Ridge® Harissa Sauce
Ingredients
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp caraway seeds
- 2 roasted red peppers, from jar, drained and coarsely chopped
- 1 red Thai chile, with seeds, chopped
- 1 clove garlic, chopped
- 3 Tbsp olive oil
- 1 Tbsp lemon juice
- salt
Instructions
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Toast cumin, coriander, and caraway seeds in a small skillet over medium-high heat, shaking skillet 2 to 3 times, until spices are fragrant, about 2 minutes. Transfer to a spice grinder. Cool completely. Grind to a powder. Puree red peppers, chile, garlic, olive oil, lemon juice, and ground spices in blender. Season with salt. Refrigerate up to 5 days.
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Chef’s Note—Harissa Sauce can be made ahead and refrigerated for up to 5 days.
