A juicy, flavorful grilled dish that complements the delicate fruit and acidity of Pinot Noir.
Ingredients
- 4 boneless, skinless chicken breasts
- ¼ cup balsamic vinegar
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tbsp Dijon mustard
- 1 tbsp honey
- 1 tsp dried oregano
- Salt & pepper, to taste
Directions
Whisk together balsamic vinegar, olive oil, garlic, Dijon mustard, honey, oregano, salt, and pepper in a bowl.
Pour over chicken and marinate for at least 30 minutes (or up to 4 hours).
Preheat grill to medium-high heat. Grill chicken for 5–6 minutes per side or until cooked through.
Let rest for 5 minutes before slicing.
Why It Works: Pinot Noir’s red fruit and earthy notes balance the tangy-sweet balsamic glaze, enhancing the grilled flavor.