Best Wine Bbq Chicken Recipes

WINE BBQ CHICKEN

Wine BBQ Chicken image

My dad didn't do much cooking, but he always made this, and it reminds me of him :) I belive he got the recipe from the Pittsburgh Post Gazette

Provided by Keeferop

Categories Chicken Thigh & Leg

Time 14m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 whole chicken (or wing or leg or breast combo ~24 oz)
1 teaspoon salt
1 cup white wine
1/2 cup canola oil
1/4 cup soy sauce
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon prepared mustard
1/2 teaspoon pepper

Steps:

Sprinkle chicken w/ salt.
Mix together wine, oil, soy sauce, garlic, lemon juice, mustard, and pepper. Pour over chicken.
Cover w/ foil and marinate or refrigerate for at least 3 hours (better if overnight).
EITHER: Broil in foil lined pan 6 inches from source of heat, turning frequently and brushing w/ marinade as needed, 45-60 minutes or until chicken is tender and done.
OR: Grill, turning & marinading often, until cooked through.

RED WINE BBQ CHICKEN RECIPE - (4/5)

Red Wine BBQ Chicken Recipe - (4/5) image

Provided by lorik

Number Of Ingredients 11

Ingredients

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 light brown sugar, packed
1 chipotle chile in adobo sauce, seeded and minced
1 tablespoon Dijon mustard
Kosher salt
Pepper
12 mixed chicken drumsticks and thighs

Steps:

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°F. 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°F. Transfer to a platter and serve. Make Ahead: The barbecue sauce can be refrigerated for up to a week.

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