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2019 Rosato with Chicken, Cumin and Cinnamon

2019 Rosato with Chicken, Cumin and Cinnamon
Recipe Date:
February 12, 2020
Serving Size:
Cook Time:
Imperial (US)
In case you haven’t heard, our 2018 Rosato won Gold at the most recent San Francisco Chronicle Wine Competition. We thought it would be fun to give you something special to pair with this amazing wine.
  • 1 Contents of Spice Packet
  • 1 tbsp Brown sugar
  • 1 tbsp Extra Virgin Olive Oil
  • 4 Chicken thighs
  1. In a small bowl, mix the spices with brown sugar and mix well.

NOTE:  If you don't have the spice packet, here's the recipe: 1 tsp Cumin, 2 tsp Cinnamon, ¼ tsp Pasilla Chili powder (or whatever you have on hand), 1 ½ tsp salt (less if desired).

  1. Drizzle the chicken thighs with EVOO.
  2. Rub generously with the spice mixture.
  3. Let sit at room temp for about 30 mins.
  4. Grill on medium high 10-15 minutes per side. Alternatively, cook in a 350 degree oven for about 1 hour. Chicken should be done to an internal temp of 165 degrees and it will be perfectly juicy and tender.
  5. Let the chicken rest for about 5 minutes before serving.
  6. Crack open your Hovey 2020 Rosato and enjoy!