Posted by: tomciocco | April 8, 2010


This is one of my favorite warm weather chicken recipes. It’s so fundamental and so flavorful, it’s pertty hard to get sick of. I wound up drinking this with a very nice Soave – not the first wine i’d reach for to pair with this dish, but it’s what I had at hand,  and I improvised an artichoke and asparagus risotto (the “baby artichokes” you can find now – the ones that can be peeled down to the yellow centers and when trimmed can be eaten whole since they are chokeless.  QUESTION – this batch of the noble thistles, and one previous, was very bitter until I fiddled, salted,rinsed, and frankly cooked the snot out of them – Anyone else had this problem? Any tips to surmount it?)

The wine was the 1oo% Garganega, tank fermented and aged Inama Soave Classico 2008. It handled the risotto as well as I had hoped, despite the challenge of the wine pairing double devils of artichokes and asparagus (whose matching difficulties are overblown  in my opinion, especially with regard to the asparagus), but since the chicken’s sour and grilled, I thought the usually fairly delicate Soave might be overwhelmed , but it more than held it’s own. Here’s the wine review and the recipe


Slightly greenish yellow-gold color. Nose of sliced apple, cream, hay, herbs,  and powdered ginger. The palate is moderately full, but clean with a slightly briny freshness. Finishes with pretty decent length.


1 package top quality boneless chicken breasts

juice of one lemon

1/4 cup extra virgin olive oil.

3 large cloves of garlic, finely chopped

1/4 cup of chopped parsley

1/4 tsp. red pepper flakes

1 tsp. honey

Salt and freshly ground pepper

– Butterfly the chicken breasts, season them well with salt and pepper, and place them in one layer in a large glass casserole.

– Whisk together the remaining ingredients, pour over the chicken, and turn the pieces few time to coat well.

– Marinate the chicken for at least 2 hours, covered, in a cool place turning the pieces from time to time.

– Grill the chicken over a gas or charcoal (or on a stovetop grill pan if you must) grill well pre-heated  to medium until deeply browned on both sides, about 5-6 minutes total cooking time.




  1. Hi Tom,
    I’m an old customer of yours from WL. Glad to see you are back, and blogging! I always enjoy your writings. You say soave wouldn’t have been your first choice for this dish — what wines would be? Thanks-

  2. Hey Kevin –

    Thanks for reading…Had I my pick and choose for this dish I would select something with a bit more acid (a Verdicchio or a Gavi or a Vernaccia di San Gimignano) to run along side of the lemon, and maybe even with a touch of “neutral” oaking to pick up on the char from the grill.


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