Wine & Cultures: Monica

The meat on the barbecue! A typical American tradition that Monica presents us for tasting Corvo Duetto Insolia & Cahrdonnay, for a perfect summer dinner with friends.


Marinated Grilled Chicken With Garlic and Lemon


2 Table spoons Italian parsley, finely chopped

2 Table spoons fresh oregano, chopped

1/4 Cup olive oil

Lemon, juice and zest of

Garlic cloves, finely chopped

1 Table spoon black olives, finely chopped

1/2 Tea spoon sea salt

1/2 Tea spoon fresh ground black pepper

1 1/4 lbs boneless skinless chicken breasts (4 )


Yogurt and Garlic Sauce:

1 Cup plain yogurt

1/4 Cup sour cream

2 Table spoons fresh parsley, finely chopped

Garlic clove, finely chopped

Salt and Pepper



In a glass dish not too deep, mix all ingredients, except the chicken breasts and yogurt and garlic sauce. Add chicken breasts and flip to coat well. Cover the dish with a plastic wrap and let marinate in the fridge for 2 hours.

Set the barbecue to medium-high heat. Put chicken breasts on a greased grill (keep the marinade), close the cover of barbecue and cook for about 7 minutes (baste the chicken breasts with the marinade a few times). Flip the chicken breasts and keep cooking for about 5 minutes or until the chicken is golden and not pink inside. Serve with yogurt and garlic sauce.

Yogurt and Garlic Sauce : In a bowl, mix yogurt with sour cream, parsley, garlic. Add salt and pepper. Cover and put in fridge for at least 4 hours.

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