Served at the 2015 Berries & BarBQ Wine Trail
Tandoori Grilled Chicken
Use even amounts of the following spices (I used ¼ cup of each spice for 15 lbs of boneless skinless Chicken Thighs):
Coarse Ground Black Pepper
Hot Pepper of choice
Blend together thoroughly as a dry mix
Marinade the Chicken 4 hours with 2/3rds of the dry mix and ½ cup of white wine vinegar
Use the balance of the seasoning for final cooking stage
Grill the marinated chicken on low to medium grill heat for 30 minutes. Half on each side. Let cool and slice length wise into ½ inch strips. Then place in stock pot with 2 cup of St Vincent Rose’, ½ cup white wine vinegar, 1 cup water and bring to boil then turn down to medium heat and let simmer for 45 minutes. After 15 minutes add half of the remaining dry mix and a salt to taste. After 45 minutes the meat should be broken down to a shredded texture. Use any of the remaining dry mix as a garnish for guests.
White Corn Tortillas
Place on hot griddle until golden marks appear just before serving.
Blueberry Basil Vinaigrette Dressing and Blueberry Slaw
Use cabbage slaw along with red and orange peppers (diced) as well as 1 cup of frozen blueberries.
Blend blueberry juice, with minced fresh basil, with 50/50 St Vincent Rose’ and white wine vinegar.
Mix slaw and vinaigrette together about an hour before serving.
Cotija Cheese, a grated Mexican cow’s milk cheese (if not available substitute with grated Parmesan cheese)
Build the tacos with a good portion of the chicken (let some of the juice drain off so the taco isn’t soggy) top with slaw and sprinkle on Cotija cheese.
Serve with Robller Vineyard’s chilled St. Vincent Rose’ and enjoy!!!!