Grilled Chili Chicken with Grilled Green Onions

  • 4 - Boneless, Skinless Chicken Breast
  • 1/3 cup- Plain Yogurt
  • 2 - Garlic Cloves, crushed
  • 2 tbsp- Paprika
  • 1/2 tsp- Chipotle Chili Pepper
  • 1 tbsp -Cumin
  • 1- Lime, juiced
  • Cayenne to taste
  • Kosher salt and fresh ground black pepper to taste
  • 1 tbsp - vegetable oil, or as needed
  • 2 -bunches (about 12 pieces) Green Onion, washed
  • Cilantro and lime wedges to garnish

Directions

  1. Place the chicken, yogurt, garlic, paprika, chili pepper, cumin, lime juice, cayenne, salt and black pepper in a plastic bag.
  2. Seal the bag and toss to combine all the ingredients and to make sure the chicken breasts are evenly coated.
  3. Refrigerate for 2-4 hours to marinate.
  4. Preheat gas or charcoal grill
  5. Toss the green onion in the olive oil, and grill on both sides until tender.
  6. Remove from grill to a plate and season with salt and fresh ground black pepper to taste.
  7. Remove the chicken from the marinade and wipe off excess.
  8. Coat very lightly in a little vegetable oil, and grill for about 8 minutes per side, or until cooked through, and transfer to a serving platter.
  9. Top with the grilled onions; garnish with cilantro and lime.

Wine Pairing

Wine Pairing Feature – Recommended by Ted Ross, Vince & Joe’s Sommelier Weingut Karl Erbes – 2008 Riesling Kabinett -Urziger Wurzgarten - $19.99 750mL “A beautiful semi-sweet Riesling from the Mosel, Germany. Lively acidity and bright notes of lemon and green apple. A wonderful pairing with heavily seasoned cuisines like Mexican, Indian and Thai.”-Ted Ross