Alluvium Blanc | Grilled Chicken Breast with White Corn and Mango Salsa
Recommended Pairing: Knights Valley Alluvium Blanc
Alluvium Blanc | Grilled Chicken Breast with White Corn and Mango Salsa
Elevate your ordinary grilled chicken to new heights with Executive Chef David Frakes' White Corn and Mango Salsa. The salsa's simple yet refined flavors make it a "go-to" dish for company and will likely inspire another week's worth of meals—try it with fish, tacos, grilled steak, or pork tenderloin. We think the lush, tropical notes are a perfect complement to our Knights Valley Alluvium Blanc.
Ingredients
White corn and Mango Salsa
This fresh and flavorful salsa can be started ahead of time - even the day before. Fold in mango, avocado, and cilantro right before serving to preserve color.
- 4 ears white corn
- 1 cup mango, diced into ¼-inch pieces
- ½ tablespoon shallot, minced
- ½ tablespoon jalapeno chili pepper, seeded and minced
- 1 avocado, diced into ¼-inch pieces
- 2 tablespoons lime juice
- 1 tablespoon unseasoned rice-wine vinegar
- 2 tablespoons cilantro, chopped
- 1 tablespoon extra-virgin olive oil
- Salt to taste
Directions
Blanch corn in boiling, salted water for 5 minutes. Allow to cool then remove kernels.
Place all ingredients in a medium-sized bowl and mix well. Adjust seasoning as desired.
GRILLED CHICKEN BREASTS
"Airline" chicken breasts have the top ½-inch of the wing bone removed. They're sometimes a little harder to find, but make for a nice presentation. If you can't find them, another cut will work just as well.
For best results, note that Chef Frakes recommends marinating the chicken at least 4 hours.
- 4 "airline" chicken breasts
- ¼ cup rosemary, removed from stem but not chopped
- 2 bay leaves, sliced if fresh or broken in half if dried
- 12-15 cloves garlic, cut into thin slivers
- Corn oil, just enough to coat
Directions
Salt and pepper
Toss chicken breasts with rosemary, bay, garlic and oil. Place in a shallow dish and cover with plastic wrap. Allow to marinate in refrigerator for at least 4-6 hours, or overnight if possible.
When you're ready to cook, remove chicken from refrigerator and pull off all the garlic and herbs. Season both sides generously with salt and pepper. Preheat grill to medium and lightly oil grates. Place chicken on grill, skin side down. Close lid and cook about 10 minutes—until skin is crisp and golden. Do not turn too soon—allow the heat to sear the chicken, forming a crust that will help the chicken to pull away from the grill on its own. Turn over and cook another 10 to 15 minutes, until skin is well-browned and meat is opaque throughout.
Tent with foil and allow to rest about 10 minutes before serving. Serve with salsa alongside.
Serves 4
Beringer Vineyards
Executive Chef David Frakes
