Oh yeaaaaaaaaaa! There’s nothing I love more than chicken than BBQ chicken. Mix that in with your favorite Cabernet Sauvignon, and you’ve got yourself one heck of a meal!
Although any red wine can be used with this sauce (as long as it’s not a dessert wine), I personally chose Cabernet because I know it’s a common wine anybody can find in a grocery store as opposed to something more specific like Sangiovese or Petite Syrah – both of which would make an awesome BBQ sauce.
So if you’re a wine lover and drinking it just isn’t enough – try eating eat! It’s even better! Just keep in mind that you should use a Cab that you would actually want to drink. Not some week old stuff still hanging in your fridge (ewwww). Because what better wine pairing to go with this dish than the same wine you used to cook it. If you wouldn’t drink it – don’t cook with it!
• 1.5-2 lbs. of Chicken
• 1 1/4 cup of your fave Cabernet
• 1/4 cup of Olive Oil
• 1/4 cup of Soy Sauce
• 3 chopped green onions
• 2 tbsp. of minced garlic
• 2 tbsp. of brown sugar
• 2 tbsp. Worcestershire sauce
• 1/2 tsp. of liquid smoke (<—- this is key. Don’t skip it if you don’t have to.)
• 2 tbsp. of Ketchup
• Pepper (just a few dashes according to your taste buds)
Pour your olive oil into your sauce pan along with your minced garlic and saute your onions until slightly golden brown.
Add in everything else: wine, soy sauce, ketchup, sugar, worcestershire, liquid smoke and your pepper.
Simmer for 20 mins. Than let cool for about 5 minutes.
Pour your sauce into a glass dish and marinate your chicken for about an hour in the refrigerator.
Throw on your grill or oven roast using the excess BBQ sauce to baste and season while you cook. This sauce is thinner than normal BBQ sauce so basting as you cook is recommended.
* If oven roasting (which is what I did), cook for 35-40 mins at 400 degrees or until the internal chicken temp gets to 180.
Serves: This covered 5 large chicken drumsticks and served 2 people. Simply double the ingredients to serve more.