Grilled Corn-Fed Chicken with Peanut Satay Sauce & Jasmine Rice

Wine from Canada and Asian cuisine: Why this combination works surprisingly well

Wine from Canada paired with an Asian dish—that sounds unusual, but the Niagara Peninsula has produced exactly the type of wine that shines in this pairing. The grilled corn-fed chicken with peanut satay sauce is a dish full of contrasts: the smoky, roasted notes from the grill, the nutty, creamy depth of the satay sauce, a hint of heat from ginger and chili, and the delicate, slightly sweet natural flavor of the corn-fed chicken. What pairs well with this isn’t a dry, high-acidity white wine—but rather a wine with aromatic complexity and a subtle residual sweetness that captures the heat and mirrors the exotic fruitiness of the sauce. The Pillitteri Carretto Gewürztraminer-Riesling Fusion from Niagara-on-the-Lake does exactly that. A wine from Canada that shows the world of wine is bigger than just Bordeaux and Burgundy.

Ideal wine pairing: Pillitteri Gewürztraminer-Riesling Fusion (Niagara-on-the-Lake VQA, Ontario, Canada)

Right from the first whiff, this exceptional Canadian wine opens with a bouquet of aromas that seems tailor-made for the satay sauce on your plate: lychee, pink grapefruit, and rose petals from the Gewürztraminer, complemented by green apple and the crisp precision of the Riesling. On the palate, this is followed by honey, ripe peach, mandarin orange, and a subtle hint of honeydew melon—a profile of exquisite aromatic depth. The key factor in this pairing is the residual sugar of 18.2 g/l: it gently cushions the chili heat of the satay sauce without making the wine seem heavy or cloying—thanks to the fresh total acidity of 4.5 g/l, which revitalizes the palate after every sip. Cool fermentation at 15 °C in stainless steel has preserved the wine’s freshness and fruitiness, as is typical of the cool-climate vineyards around Niagara-on-the-Lake. Served at 10–13 °C, this wine is an ideal summer dining companion for all the aromatic delights Asian cuisine has to offer.

The recipe:

Grilled Corn-Fed Chicken with Peanut Satay Sauce & Jasmine Rice

Juicy grilled corn-fed chicken with a creamy peanut satay sauce, fragrant jasmine rice, and crisp side dishes—a summery dish with an Asian soul. A wine from Canada—specifically, the Pillitteri Estates Gewürztraminer-Riesling Fusion from Niagara-on-the-Lake—pairs perfectly with this dish, offering notes of lychee and peach along with a subtle residual sweetness that elegantly balances the heat of the satay sauce. A must-try for anyone seeking wines from overseas beyond the well-known wine regions.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Grilled dish

Cuisine Asian, Indonesian

Servings 2 people

Calories 640 kcal

Equipment

• 1 Grillpfanne oder Außengrill
• 1 Kleiner Topf für die Satay-Sauce
• 1 Stabmixer oder Schneebesen
• 1 Kochtopf für den Jasminreis
• Holzspieße (30 min vorher wässern) oder Metallspieße

Ingredients

  

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FOR THE CORN POULARD:

• 2 Corn-fed chicken breasts about 200 g or 4 boneless thighs
• 2 tablespoon of soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon of fresh ginger grated
• 1 garlic clove grated
• 1 teaspoon of turmeric
• Salt black pepper

FOR THE PEANUT SATAY SAUCE:

• 4 Tablespoon of peanut butter creamy, with no added sugar
• 2 Tablespoon of coconut milk
• 1 tablespoon of soy sauce
• 1 tablespoon of lime juice freshly squeezed
• 1 Teaspoon sesame oil
• 1 teaspoon of Sriracha or sambal oelek
• 1 teaspoon of honey
• 1 small clove of garlic grated
• 2 –3 tablespoons warm water for diluting

FOR THE JASMINE RICE:

• 180 g Jasmine rice
• 300 ml Wasser
• 1 A pinch of salt
• 1 A pinch of turmeric for the color

FOR THE GARNISH:

• 2 Tablespoon of roasted peanuts coarsely chopped
• 2 spring onions cut into thin rings
• 1 red chili pepper into thin rings
• Fresh cilantro
• lime wedges

Instructions

 

PREPARATION:

• Mix the marinade—made with soy sauce, sesame oil, ginger, garlic, and turmeric—in a bowl.
• Place the corn-fed chicken breasts in the marinade and let them marinate in the refrigerator for at least 30 minutes (preferably 2 hours).
• Rinse the jasmine rice in a colander under cold water until the water runs clear.

COOKING STEPS:

• Bring the jasmine rice to a boil in a pot with water, salt, and a pinch of turmeric.
• Reduce the heat, cover, and let it steam for 12 minutes over the lowest heat, then remove from the heat and let it rest for 5 minutes.
• To make the satay sauce, heat all the ingredients in a small saucepan over low heat, stirring constantly, until a smooth, creamy sauce forms.
• Dilute with warm water to the desired consistency, season to taste, and keep warm.
• Preheat a grill pan or outdoor grill to high heat.
• Remove the marinated chicken breasts from the marinade and pat them dry gently with paper towels.
• Grill for 4–5 minutes per side until distinct grill marks appear and the meat is cooked through.
• Let it rest briefly, then slice it diagonally.

SERVE:

• Fluff the jasmine rice with a fork and arrange it in a serving ring or directly on the plate.
• Arrange the turkey strips diagonally on top of or next to it.
• Drizzle the satay sauce generously over the meat, or serve it separately in a small bowl.
• Sprinkle with chopped peanuts, green onions, and chili rings.
• Serve with fresh cilantro and lime wedges.

SIDE DISHES:

• Cucumber and Sesame Salad with Rice Vinegar Dressing
• Steamed Pak Choi with Oyster Sauce
• Mango-Chili-Salsa

Nutrition

Calories: 640kcalCarbohydrates: 58gProtein: 48gFat: 22g

Keyword Asian-Style Chicken: Wine Pairings, Gewürztraminer Riesling Fusion, Grilling a Corn-Fed Chicken, Niagara Wine, Overseas Wines, Pillitteri Estates, Satay Sauce Recipe, Wine from Canada

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