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Grilled Chicken
Author: angela@eatlivehappy
  • 1/2 cup Grenache rose' wine
  • 1 tablespoon olive oil
  • 1 tablespoon minced fresh shallot
  • 1 clove minced fresh garlic
  • 1 tablespoon strawberry preserves
  • 1/2 teaspoon dijon grain mustard
  • 1/2 teaspoon kosher salt
  • freshly ground black pepper to taste
  • 1-1/2 pounds boneless skinless chicken breast
  1. Place chicken breasts in a gallon sized ziploc bag. Whisk together remaining ingredients and pour over chicken. Seal bag and message around until marinade coats all of the chicken. marinate for at least 1 hour. Remove chicken from marinade and grill over a medium flame until chicken reaches internal temperature of 165 degrees when thermometer is inserted into the thickest part of the chicken. Remove from heat and let chicken rest 10-15 minutes before serving. this allows juices to redistribute throughout the chicken. Once chicken has rested slice and serve with pasta salad.