Monday, August 25, 2014

Pineapple Chili Wings & Chicken Breasts - A perfect pairing for New Zealand Sauvignon Blanc


The idea for this recipe just kinda popped into my head one day and it's now a favorite meal at my house. I prefer it done with wings, my wife prefers it with boneless chicken breasts.

Of course, I'm not going to hook you up with a recipe without a wine pairing. The overall intensity of a nice, cold New Zealand Sauvignon Blanc plays perfectly with the flavors of this chicken. I've tried it with other whites, and Sauvies from other regions of the world, but this chicken was just made to be with an NZSB.

You're gonna need: table pepper, Kosher salt, Chili powder, Hungarian hot paprika (optional for additional kick), dried oregano, garlic, sliced or diced pineapple, 6 oz's of pineapple juice, 6 oz's of soy sauce, white rice, a gallon ziplock bag, a grill and a grill-friendly sauce pan or a deep baking pan. 


1) Take 2 cloves of garlic and chop them up. I paste them as well. 

2) If you're using breasts, repeatedly stab the surface of both sides with a fork. 

3) Season the chicken with pepper, Kosher salt, and a bit of dried oregano. Oregano loves to be with spicy stuff and even though these aren't all that spicy, it works well with the chili.

4) Rub the chicken with liberal amounts of chili powder, some hot paprika, and the garlic you chopped up. If you want to kick up the spice, rub crushed red peppers on there.

5) Because I like to plan my dinner well in advance I usually leave it like this in a large ziplock bag for an hour or two in the fridge.

6) Dump 6 oz's of pineapple juice and 6 oz's of soy sauce into the bag, let marinate for an hour.

7) Empty the marinade into your grill-friendly sauce pan or deep baking pan.

8) Put the pan on the grates of your grill and fire it up so the marinade cooks while it heats up. And get that rice cooking on the stove too!


9) Once the grill is up to grilling temp and the marinade is cooking and reducing, slap that chicken on the grates!

10) Overflip them. And every time you flip them, dip them in the pan. You want that flavor on there nice and thick. I like to get some charring going on with the wings.

11) Once it's done, lay the chicken over the white rice so the flavor of the coating is added to the rice. Use what's left of the marinade as a dipping sauce and use the sliced or diced pineapple slices as a side.

12) Open up your favorite New Zealand Sauvignon Blanc. Who am I kidding, you've already opened it. Mangiare! 

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