Grilled chicken gains flavor from red wine, Asian spices

Summertime is grilling time, so I'm passing along a recipe that turns an unusual combination of ingredients into a delicious marinade for grilled chicken.

• Photos

Jackie Ricciardi/Staff

Fusion Chicken

"Fusion" is a buzzword in the culinary world. It is a trend in which chefs combine ingredients from different cultures into innovative dishes.

In this week's recipe, red wine pairs with Asian ingredients for a marinade that's a little sweet and spicy.

The recipe calls for pulsing the marinade ingredients in a food processor. If you don't have one, chop the onion finely and combine the marinade ingredients in the bag with the chicken.

While the chicken grills, bring the reserved marinade to a boil to use as a sauce to top the chicken and hot, cooked rice. It is important to bring the marinade to a full boil because it has been in contact with raw chicken.

Many at-home grillers complain that boneless, skinless chicken breasts come out dry. You can grill perfectly moist chicken by knowing exactly when it is done.

The best way to tell whether the chicken is done is by using an instant read thermometer, which you can find in the gadget aisle of most supermarkets for less than $6.

For completely cooked but moist and juicy chicken, cook the breasts until the internal temperature is 170 degrees.

FUSION CHICKEN

6 boneless, skinless chicken breast halves

1 cup dry red wine

1/4 cup hoisin sauce

1/4 cup chopped onion

1 tablespoon soy sauce

1 teaspoon minced garlic

1/2 teaspoon ground ginger

1/2 teaspoon five-spice powder

1/4 teaspoon crushed red pepper

Place the chicken breast halves in a zipper-top plastic bag. Set aside.

Combine the remaining ingredients in a food processor fitted with a metal blade. Pulse until everything is blended and the onion is pureed. Pour over the chicken, seal the bag and marinate, refrigerated, for 1-2 hours.

Heat an indoor or outdoor grill.

Remove chicken from marinade, pour the marinade in a small saucepan and grill the chicken 7 minutes per side, or until the internal temperature reaches 170 degrees.

While the chicken cooks, bring the marinade to a boil, reduce the heat and simmer, uncovered, for 10 minutes. Drizzle hot marinade over chicken.

Makes 6 servings.

Coming next week: Overnight oatmeal pancakes make a hearty, healthful breakfast.

Write to Karin Calloway in care of The Augusta Chronicle Newsroom, P.O. Box 1928, Augusta, GA 30903, or e-mail karin.calloway@comcast.net. Find her previous recipes through the online archive at augustachronicle.com/karin.