Big Cork’s Memorial Day BBQ Recipe
Chardonnay and grilled chicken make the perfect pair for a Memorial Weekend BBQ!
4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
1 can pineapple juice
2 tablespoons olive oil
1 stick of butter
1/4 cups heavy cream
1/2 cup of Big Cork Chardonnay
Marinate the chicken in garlic and herb infused olive oil and pineapple juice (best if overnight but marinate at least four hours). Preheat an outdoor grill for medium-high heat, and lightly oil grate. Cook on the prepared grill 10 to 15 minutes per side, or until no longer pink and juices run clear.
In a saucepan, over medium heat, use the leftover marinade and combine with the Chardonnay. Bring the mixture to a boil then reduce the heat to medium low and simmer until the mixture reduces by half. Add the cream and continue to cook for 2 minutes. Remove from the heat and whisk in the butter, a couple of pieces at a time. Stir well and keep warm.
Finally, pour a glass of our Chardonnay and cheers to a great meal!