Williamson Cork to Fork Presents:
Grilled Albariño Chicken with Charred Corn & Peach Salsa
🍗 For the Chicken + Marinade
- 4 boneless, skinless chicken thighs or breasts
- ½ cup Williamson Albariño
- 3 tbsp olive oil
- 2 tbsp honey
- Zest + juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp chili flakes (optional, for a kick)
- Salt + pepper to taste
🥭 For the Corn & Peach Salsa
- 2 ears of corn, husked
- 2 ripe peaches, diced
- ½ small red onion, finely chopped
- 1 jalapeño, finely chopped (optional)
- Juice of 1 lime
- ¼ cup chopped fresh cilantro or basil
- Drizzle of olive oil
- Salt to taste
🔥 Instructions
1. Marinate the Chicken
In a bowl or zip-top bag, whisk together the Albariño, olive oil, honey, lemon zest + juice, garlic, paprika, chili flakes, salt, and pepper. Add the chicken and marinate for at least 1 hour, or up to 6 hours in the fridge.
2. Grill the Corn
Preheat your grill to medium-high. Grill the corn directly over the flame, turning occasionally, until lightly charred (about 8–10 minutes). Let it cool, then cut the kernels off the cob.
3. Make the Salsa
In a bowl, mix together the grilled corn, peaches, red onion, jalapeño, lime juice, olive oil, and herbs. Season with salt. Let it sit for 10–15 minutes for the flavors to meld.
4. Grill the Chicken
Grill the marinated chicken for about 5–7 minutes per side (depending on thickness) until nicely charred and fully cooked through. Let it rest for a few minutes before slicing.
5. Plate & Serve
Serve the sliced chicken over a bed of the charred corn and peach salsa. Garnish with extra herbs and maybe a squeeze of fresh lime. Pair with a chilled glass of Williamson Albariño for the full experience.
🔄 Optional Add-ons:
Serve with grilled sourdough, couscous, or a bed of arugula.
Add avocado to the salsa for creaminess.
Want a vegetarian version? Swap chicken for grilled halloumi or portobello mushrooms.