Bv- Rutherford, Napa Valley, Ca Recipe
Make Bv- Rutherford, Napa Valley, Ca Recipe in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base
Vegetables
Protein
Method
Marinade Preparation
- 1
Prepare the Marinade
In a large bowl, whisk together the red wine, olive oil, minced garlic, fresh rosemary, salt, and black pepper until well combined.
- 2
Marinate the Chicken
Add the chicken breasts to the marinade, ensuring they are fully submerged. Cover with plastic wrap and refrigerate for at least 1 hour, preferably overnight.
Grilling Preparation
- 3
Preheat the Grill
Preheat your grill to medium-high heat (about 375°F to 400°F).
- 4
Prepare the Vegetables
While the grill is heating, toss the asparagus, cherry tomatoes, and red bell pepper in a little olive oil, salt, and pepper to taste.
Grilling
- 5
Grill the Chicken
Remove the chicken from the marinade and place it on the preheated grill. Cook for about 6-7 minutes on each side or until the internal temperature reaches 165°F.
- 6
Grill the Vegetables
Add the vegetables to the grill during the last 5-7 minutes of the chicken cooking time, turning occasionally until they are tender and slightly charred.
Serving
- 7
Serve the Dish
Once cooked, remove the chicken and vegetables from the grill. Let the chicken rest for a few minutes before slicing. Serve the grilled chicken alongside the grilled vegetables, drizzled with any leftover marinade if desired.