Barefoot Pinot Grigio Chicken with Honey Citrus Glaze
Featuring
Pinot Grigio
This chicken marinade is simple but utterly delicious. It’s perfect for a dinner party as most of the prep can be done before people arrive, so you aren’t stuck in the kitchen while your besties are catching up and getting stuck into a chilled glass of Barefoot wine.
But, while fairly simple to prepare, the taste is far from it - it’s a genuine treat for your taste buds. This succulent honey chicken marinade is certainly guaranteed to wow your mates, so it’s a winner if you’re out to impress. Our Barefoot Pinot Grigio, which is crisp and bursting with citrus and peach flavours, is the perfect addition. It gives a very tropical taste to this fruity chicken. Enjoy!
Ingredients
- For marinade:
- 120ml Barefoot Pinot Grigio
- 2 garlic cloves (minced)
- 2 tbsp honey
- Juice of ½ orange
- For chicken:
- 2 boneless skinless chicken breasts
- 2 tsp rapeseed oil
- For glaze:
- 80ml Barefoot Pinot Grigio
- 80ml honey
- Juice of ½ orange
- Juice of ½ lime
- Sprinkle of sea salt and pepper
Directions
- Combine the minced garlic cloves, honey, juice of your orange and the Barefoot Pinot Grigio in a large but shallow dish and then add the chicken breasts.
- Cover the dish and place it in the fridge for an hour.
- Take the chicken out of the fridge once marinated and place on the side.
- Heat oil in a grill pan over a medium to high heat. Add the chicken once it is hot.
- Cook for six to eight minutes on each side and then check it is cooked through.
- Start to make the glaze as the chicken is cooking, using the Barefoot Pinot Grigio, honey, juice from the orange and lime juice. Simmer in a small pot for 30 seconds and then remove from heat.
- Turn off the heat once chicken is cooked and pour the glaze over it, add a pinch of salt and pepper to season.