Pairing Grill & Grigio For Summer

Written By Sharon Fenchak

Posted 06/29/13

Updated 06/29/13

Wine & Food

Chef Brian Hough of Stable Café has created a great grilling recipe that brings together classic Indian cuisine and a fresh take on chickpeas with the intriguing taste and texture of charred broccolini.

Enjoy this recipe for Tandoori Spiced Grilled Chicken with Chickpea Salad and Charred Broccolini with Biltmore Pinot Grigio. Crisp and off-dry, our Pinot Grigio offers a touch of fruitiness with hints of lime and tangerine, plus a nice acidity to balance the heat of the Tandoori spices without overwhelming the vegetables.

Tandoori Spiced Grilled Chicken with Chickpea Salad & Charred Broccolini

Serves 4

Chicken Ingredients

2 cups plain yogurt
2 tablespoons fresh lemon juice
2 tablespoons fresh ginger, minced
4 cloves garlic, minced
1 teaspoon salt
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cumin
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper
8 skinless chicken leg-thigh pieces (substitute white meat for a healthier alternative)

Chick Pea Salad Ingredients

1 (15 1/2 – ounce) can garbanzo beans
2 teaspoons olive oil
1 seedless cucumber halved and thinly sliced on a bias
1 cup cherry tomatoes, halved
1 red onion, finely julienned
Salt and pepper

Broccolini Ingredients

1/2 lb fresh broccolini
1 tablespoon olive oil
1/2 fresh lemon
1/4 cup cilantro, chopped (for garnish)

Preparation Instructions

Blend yogurt and all seasonings in a large bowl. Add chicken and turn to coat. Cover and refrigerate overnight or up to 48 hours. Preheat a charcoal or gas grill to medium-high. Mix together the garbanzo beans, olive oil, cucumber slices, tomatoes, and red onion. Season to taste with salt and pepper, and reserve at room temperature until ready to serve. Toss broccolini lightly in olive oil, and season with salt and pepper. Grill until lightly charred on both sides, about 3–5 minutes. Add a squeeze of lemon juice and reserve. Grill chicken to an internal temperature of 170 degrees, about 10–12 minutes, turning to prevent burning. Serve chicken over chickpea salad and garnish with the broccolini and chopped cilantro.


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