Grilled Chicken with Guava Glaze Casiliero Del Diablo Carmenere

Grilled Chicken with Guava Glaze


For the chicken:
For the pickled green mango:


  1. In a wok or deep pot, sauté the ginger and garlic in the oil until fragrant. Add in the chili paste and cook 1 minute more.
  2. Add in the lemongrass, clams and mussels. Pour in the Chardonnay wine. Cover and simmer for 2 minutes.
  3. Add in coconut water and the meat. Cook until the clams and mussels open. Discard the unopened ones.
  4. Serve with torn basil leaves as garnish. Serves 4-6.