- 1 cup Gallo Chablis
- 1 teaspoon freshly ground black pepper
- 1/2 shallot, finely chopped
- 1 clove garlic, finely chopped
- 1 tablespoon chipotle in adobo puree
- 1 pound boneless, skinless chicken breasts
In a shallow non-reactive dish whisk together all marinade ingredients. Add chicken breasts and turn to coat. Cover and refrigerate for up to 3 hours. Remove chicken from marinade and grill until tender and cooked through.