2019 Pinot Noir

On this first weekend in summer, our Chicken Perigeaux...enjoy with a glass of Perigeaux Pinot Gris

4 boneless, skinless chicken breasts
2 tbsp olive oil
1/4 cup soy sauce
1 tsp salt
1 tsp black pepper
2 tsp garlic powder
1/2 cup chopped herbs: rosemary (destemmed), sage, parsley, marjoram
1 lemon - sliced
1 lime - sliced

Dry the chicken with paper towels and season both sides with the salt, pepper and garlic powder
Rub in the chopped herbs on both sides
Place in large food storage baggie and squeeze lemon and lime juice into the bag onto the chicken
Add the lemons and lime slices, olive oil and soy sauce to the bag and seal the bag; gently mix and toss the bag to coat the chicken
Place in refrigerator for 6 hours, then remove and place on a baking sheet
Turn on grill and heat for 15 minutes on medium high (400 degrees)
Place baking sheet with chicken on the grill and grill on each side for 10 minutes, or until desired level of doneness
Serve with grilled asparagus and red peppers (lightly coat with olive oil and sea salt prior to grilling) ... See MoreSee Less