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Sonoma Modern American
Labor Day Grilled Chicken with Muscadine BBQ
Serves 4
1 ½ # skinless and boneless chicken breast
1 pt muscadine grapes
½ red onion diced
2 T olive oil
1 clove garlic chopped
1 tsp ground mustard seed
¼ tsp ground coriander
¼ tsp ground fennel seed
¼ tsp ground cumin seed
½ cup water
½ cup white wine
2 T cider vinegar
1 tsp brown sugar
2 T chopped rosemary
Cook onion in oil until soft. Add garlic and spices. Cook for 1 minute. Add every ingredient except the chicken and rosemary. Simmer until soft. Puree hot in the food processor. Adjust salt, pepper and vinegar to your liking. Cool on ice. Marinate chicken with some sauce and rosemary. Let sit for 1 hour. Grill over low heat insuring not to burn. When done slice and serve on a platter. Enjoy!!!!!
