Ingredients:
3/4 cup McWilliam's Hanwood Estate Riesling
3 tablespoons minced fresh shallots
2 tablespoons extra virgin olive oil
2 tablespoons fresh lime juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh cilantro
1/2 tablespoon chopped fresh mint
1 1/2 teaspoons sugar
1/2 teaspoon salt
Freshly ground pepper to taste
4 boneless, skinless chicken breasts
1 lb. yams or sweet potatoes, peeled and sliced 1/2-inch thick
Instructions:
Whisk together wine, shallots, olive oil, lime juice, fresh herbs, sugar, salt and pepper in a resealable plastic bag. Remove 1/4 cup marinade and set aside. Place chicken in bag; seal and refrigerate chicken and reserved marinade for several hours or up to 2 days. Remove chicken from marinade and discard contents of bag. Brush sweet potato slices with olive oil, and grill chicken and sweet potatoes over medium heat for about 5 minutes on each side or until cooked through. Remove from grill and drizzle with reserved marinade. Makes 4 servings. |
