This month, we’re featuring our Field of Wonders Chardonnay & Lemon Myrtle Spritzer alongside a vibrant Grilled Spiced Chicken with Herby Jalapeño Sauce, created in collaboration with another_food_blogger.
The Field of Wonders Chardonnay & Lemon Myrtle Spritzer is crafted for moments like this, bright, refreshing and layered with a hint of native botanicals. It’s the perfect match for the smoky, spice-led chicken, while the herby jalapeño sauce brings a fresh, zesty lift that ties it all together.
We’re sure you’ll love the balance of flavour here, from the warmth of the spices to the cooling, herbaceous finish, all complemented by the light, lively character of the spritzer.
Enjoy!
Grilled Spiced Chicken with Herby Jalapeño Sauce
Serves 4ppl
Prep = 15mins Cook = 40mins Marinade = 1hr+
Ingredients
4 x chicken Maryland
4 x bone in thighs
Marinade
2 tbsp oil
1 lemon – juiced
4 cloves garlic – crushed
2 tbsp smoked paprika
1 tbsp oregano
1 tsp turmeric
1 tbsp cumin
Salt & pepper
Sauce
½ cup mayo
½ cup Greek yoghurt
1 handful parsley
1 handful mint
1 handful coriander
3 cloves garlic
2 tbsp lime juice
1 tbsp pickled jalapenos & 1 tbsp brine
1 tbsp oil
Salt & pepper
Essential Tools
• Chef knives
• Chopping board
• Measuring/weighing utensils
• Large mixing bowl
• Mini blender/processor
• Large grill pan
Method
1. Mix all the marinade ingredients together and rub over the chicken. Leave the chicken to marinate for minimum 1hr, overnight if possible!
2. Grill the chicken on medium-high heat skin side down for approx. 3mins, flip and grill for a further 2mins
3. Place in the oven @ 180c and cook for 25-30mins or until internal temp is 72-74c
4. Meanwhile make the sauce – place all ingredients into a mini food processor and blend to a smooth consistency. Store in the fridge until ready to use
5. Once cooked, remove the chicken from the oven and allow to rest for 5mins before serving
6. Serve with some grill lemon wedges, charred bread and a little salad
Tips/Tricks
• The longer you marinate the chicken for the more flavour you will get
• Don’t have a grill pan? You can grill the chicken on the BBQ on direct heat and then finish on indirect heat or in the oven. The grill just adds a nice char to the chicken
• The sauce can be made in advance of serving and stored in the fridge
