Pairing: Light poultry dishes, such as grilled chicken or turkey breast with herbs

Light poultry dishes, such as grilled chicken or turkey breast, are flavorful, health-conscious options that showcase the tender and juicy nature of these meats. Grilling enhances their natural flavors while keeping them moist, especially when seasoned with fresh herbs like rosemary, thyme, or parsley. These dishes are versatile, allowing for various marinades and side accompaniments. Their lean protein content makes them ideal for lighter meals or summer dining, offering a satisfying yet nutritious option that pairs well with various sides and wines.

Recipe

Ingredients

  • Chicken or Turkey Breast: The main protein source; lean and tender, providing a healthy base for the dish.
  • Fresh Herbs: Such as rosemary, thyme, or parsley; these add vibrant flavor and aroma, elevating the dish's overall taste.
  • Olive Oil: Used for marinating and grilling, it adds richness and helps prevent sticking on the grill.
  • Garlic: Minced garlic infuses the meat with robust flavor, enhancing the overall taste profile.
  • Lemon Juice: Adds acidity, balancing the flavors and tenderizing the meat during marination.

Instructions

  1. Prepare the Marinade: In a bowl, combine 1/4 cup olive oil, the juice of 1 lemon, 2-3 minced garlic cloves, and 2 tablespoons of chopped fresh herbs (such as rosemary and thyme). Season with salt and pepper.
  2. Marinate the Poultry: Place the chicken or turkey breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the meat, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, ideally 2-4 hours for better flavor infusion.
  3. Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 450°F). If using a charcoal grill, allow the coals to become ashed over.
  4. Grill the Meat: Remove the poultry from the marinade and allow excess marinade to drip off. Place the meat on the grill. Grill for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the meat is no longer pink inside.
  5. Rest and Serve: Once grilled, remove the poultry from the grill and let it rest for about 5 minutes. This allows the juices to redistribute. Slice and serve with a garnish of fresh herbs and a squeeze of lemon juice if desired.

Serve With

Sauvignon Blanc, Chardonnay

Learn More About the Best Pairings

Sauvignon Blanc

A highly aromatic white wine grape variety known for its refreshing acidity and diverse flavor profile

Learn More

Chardonnay

Chardonnay is one of the most popular and widely planted white wine grape varieties in the world.

Learn More

Samplers

View all