Sherry Citrus Chicken and Sangria!
As the weather gets warm people tend to break out the grill more often. It is easy to just put a little salt and pepper on whatever we want to grill, and call it good. While that is ok, it is not all that interesting. I’ve been playing with various marinades and grilling chicken to make it more interesting. When I had some fruit I needed to get rid of, and some leftover wine I decided to combine them and make sangria. Since we had sangria I thought it might be nice to have sort of a Spanish theme for dinner!
Since the sangria will take more time than the chicken I’ll start with that. It is kind of a free-form thing (for me, anyway). A little leftover wine, some fruit, some more wine, a little sugar, some juice, and let it sit. That is literally what we did. We had quite a few cherries (We pitted them before they went into the jar.) that we needed to get rid of before they turned to mush, some blue berries, a couple of oranges that we cut into wedges. All of that went into a glass jar with a quarter cup of sugar. We had some leftover merlot, and some riesling in all totaling maybe a bottle’s worth of wine. Then just a little bit of orange juice. We put it in the fridge and let it sit for a few days.
On our quest for something different to do with grilled chicken we went looking in one of my books for a marinade. This is what I found! It originally called for saffron, bloomed in hot water, but I don’t have any at the moment so I left it out. It is very tasty with nice bright fruity flavors.
zest and juice of 3 oranges
juice of 1 lemon
1/2 cup sherry
2 TBSP soy sauce (obviously gluten-free)
2 TBSP sherry vinegar
1 tsp paprika
1 TBSP cracked black pepper
2 TBSP olive oil
Combine all of the ingredients, and marinate the chicken breasts for 4 hours or so. I used my vacuum sealer to marinate mine, but you can use a zipper bag just as easily. This marinade would work quite well on shrimp or pork as well.
While I waited, I decided that I wanted to make some roasted potatoes as well. A while back I went to a tapas bar and had a very tasty dish that had grilled baby octopi and roasted potatoes in a sherry bacon vinaigrette. I decided that I would do something similar with our potatoes. I made up a quick sherry vinaigrette with sherry vinegar, olive oil, salt, pepper, dry mustard and cayenne. Then quartered some red skin potatoes and popped them in the oven. When they were ready I poured them in a bowl, and tossed them with the dressing. It was very easy, and very tasty. Keep in mind that the sherry vinegar will get pretty potent as a smell when you pour it over the hot potatoes!
When I was about ready to cook I started the fire. When the fire was ready I sprayed the chicken with cooking spray and put them on the grill. Remember, when you grill if you start moving the food around it will stick. Leave it alone for a bit, and it will release. Then you can turn it or flip it. Once the chicken is done bring it inside and get ready to eat.
We had some asparagus that we sautéed, the chicken, potatoes, and a nice salad. With the sangria it made for a very nice summer supper, and we didn’t even have to travel to Barcelona! (Not that it wouldn’t be nice to go there at some point!)