Serves 6
Ingredients:
6 (each 10 oz.) Fulton Valley chicken breasts
Marinade:
1 cup Champagne vinegar
3/4 cups white wine
3/4 cups olive oil
1/2 cup garlic powder
1 cup paprika
1/3 cup cumin
2 1/2 Tbsp. cracked black pepper
1 Tbsp. sea salt
Procedure:
Trim, wash and dry chicken breasts. Mix all ingredients into a paste and rub into the chicken and under the skin. Place in the bag and marinate for 4-5 hours. Grill the chicken. Serve with sauce on the side.
Sauce:
1 cup aioli
1/4 cup Dijon mustard
1/4 cup lime juice
Salt and pepper to taste
Mix aioli and mustard. Still in lime juice and check for seasonings.
Recipe Type: AuthenticIngredients:
6 (each 10 oz.) Fulton Valley chicken breasts
Marinade:
1 cup Champagne vinegar
3/4 cups white wine
3/4 cups olive oil
1/2 cup garlic powder
1 cup paprika
1/3 cup cumin
2 1/2 Tbsp. cracked black pepper
1 Tbsp. sea salt
Procedure:
Trim, wash and dry chicken breasts. Mix all ingredients into a paste and rub into the chicken and under the skin. Place in the bag and marinate for 4-5 hours. Grill the chicken. Serve with sauce on the side.
Sauce:
1 cup aioli
1/4 cup Dijon mustard
1/4 cup lime juice
Salt and pepper to taste
Mix aioli and mustard. Still in lime juice and check for seasonings.
Recipe Author: Jeff Jake
Restaurant: Silverado Resort, 1600 Atlas Peak Rd., Napa, CA, USA
Source: http://www.silveradoresort.com/media/532606/new_silverado_chef_assembles_team_of_culinary_pros_9_5_11.pdf