Zesty Sangria Chicken Recipes

SANGRIA CHICKEN

Steps:

• Place chicken breast in a shallow dish and cover with sangria. Cover and marinate, refrigerated, for 2 hours, up to overnight.
• Remove chicken from marinade and grill on a non-stick skillet (or traditional grill) over medium heat, roughly 10 minutes per side, until cooked through. (Cooking time will vary depending on the thickness of your chicken breast.)
• While the chicken is cooking, place the sangria marinade into a small saucepan and bring to a simmer. Continue to heat until wine has reduced by half (20 min).
• In a small, non-stick frying pan, heat oil. Add celery and onion and sauté over medium heat until golden (10 min). Remove onion mixture from the heat and mix in cornstarch, so that no lumps remain.
• Add veggies to reduced sangria and simmer 3-5 minutes to continue to thicken.
• To serve, cover chicken with sangria sauce. Serve with rice and green vegetables.

ZESTY SANGRIA CHICKEN

Steps:

• Prepare Sangria Salsa. Mix grape juice, mustard and pepper in rectangular microwavable dish, 11x7x1 1/2 inches. Add chicken turn to coat with marinade. Cover and refrigerate at least 2 hours but no longer than 24 hours, turning chicken occasionally. Arrange chicken, thickest parts to outside edges, in dish. Cover with plastic wrap, folding back one corner to vent. Microwave on High 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until edges of chicken begin to cook. Remove chicken from marinade reserve marinade. Heat coals or gas grill. Cover and grill chicken, skin sides up, 4 to 6 inches from medium heat 15 to 20 minutes, brushing with marinade and turning occasionally, until juice is no longer pink when centers of thickest pieces are cut. Discard any remaining marinade. Serve with salsa.From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

SANGRIA CHICKEN

Steps:

• Preheat oven to 450°F with rack in middle.
• Toss chicken with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a large bowl. Arrange chicken, skin side up, in a 4-sided sheet pan and roast until pale golden, about 20 minutes. Pour off juices.
• Meanwhile, briskly simmer wine and marmalade in a 12-inch heavy skillet, stirring occasionally, until reduced to about 1 cup, about 20 minutes. Remove from heat and stir in lemon juice to taste.
• Coat chicken with about 3/4 cup glaze and scatter grapes around it. Roast 10 minutes more. Coat with remaining glaze and roast until chicken is just cooked through, about 10 minutes more.