Big Cork’s Memorial Day BBQ Recipe

Chardonnay and grilled chicken make the perfect pair for a Memorial Weekend BBQ!

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Ingredients:
4 skinless, boneless chicken breast halves skinless, boneless chicken breast halves
1 can pineapple juice
2 tablespoons olive oil
Sauce:
1 stick of butter
1/4 cups heavy cream
Remaining marinade
1/2 cup of Big Cork Chardonnay

Directions:
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!

Open Thursday through Monday, 11:00 am - 5:00 pm.
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