We love hearing from our customers, especially when they’re telling us how they’ve been cooking lately! This recipe came from a customer at our Tiburon store, and wow, does it look delicious. (If you’d like to send us your recipes or quick tips, please don’t feel shy!)
Grilled Chicken and Braised Vegetables
- Sprinkle one large or two small chicken breasts evenly with Morita Chipotle, then rub in. Then, sprinkle lightly with salt and mixed ground peppercorns to taste.
- Grill on a pre-heated BBQ (from 350 to 400 degrees depending on your BBQ, until done, turning once.)
- While your chicken is grilling, prepare the veggies. Chop and gild an onion in a tablespoon of olive oil. Add one chopped fresh red bell pepper, 2 chopped banana peppers, 5-7 cubed baby yukon golds, and a diced zucchini. Season with salt and pepper to taste.
- Chunk/shred the chicken and add it to the veggies.
You may wish to round out the meal with a green salad and a sourdough baguette.
This will pair nicely with a Syrah.
