Compliments of Justin Chapple, senior test kitchen editor for Food & Wine magazine something to make this week-end, a rustic, delicious BBQ – just add coleslaw and fries and enjoy the games. We recommend a merlot to pair.
Add a bottle of Little Black Dress Merlot for the perfect pairing. This BBQ chicken is easy to make and the crowd will love it. We added wings and breasts for the white meat lovers. Adjust the cooking time for variations. We also tried it with chicken tenders and we made BBQ nuggets wrapped with bacon and served on tooth picks. Perfect.
Red Wine BBQ Chicken Recipe
Active | Total Time | Servings
30 MIN 1 HR 30 MIN 4
2 tablespoons extra-virgin olive oil, plus more for brushing
2 shallots, minced
2 garlic cloves, minced
1 cup ketchup
1 cup Pinot Noir
2 tablespoons packed light brown sugar
1 chipotle chile in adobo sauce, seeded and minced
How to make this recipe
- In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.
- Preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Roast for 15 minutes, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°. Transfer to a platter and serve.
The barbecue sauce can be refrigerated for up to a week.
Recipe first appeared on Food&Wine. Click here