Tender, smoky chicken with a tangy-sweet glaze that plays beautifully with the creamy, citrusy notes of your favorite Chardonnay.
Ingredients
- 4 bone-in, skin-on chicken thighs (or breasts if preferred)
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon olive oil
Ingredients for the Chardonnay BBQ Glaze
- ¾ cup Chardonnay
- ½ cup ketchup
- 2 tablespoons apple cider vinegar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Pinch of cayenne (optional, for heat)
Directions
Preheat Grill:
Heat your grill to medium heat (about 375–400°F). Clean and oil the grates.
Season the Chicken:
Pat the chicken dry and rub with olive oil, salt, and pepper.
Make the Glaze:
In a small saucepan over medium heat, combine all glaze ingredients. Bring to a gentle simmer, stirring occasionally, for 8–10 minutes until slightly thickened. Remove from heat.
Grill the Chicken:
Place chicken skin-side down on the grill. Cook for 6–8 minutes, then flip. Brush with glaze and continue grilling for another 15–20 minutes, turning occasionally and basting with more glaze until chicken is cooked through (internal temp 165°F).
Finish & Serve:
Transfer chicken to a platter and brush with any remaining glaze. Let rest 5 minutes before serving.
Garnish: Fresh thyme or parsley, optional
Pairing: Serve with a chilled glass of Chardonnay—look for one with subtle oak and bright citrus to balance the savory-sweet BBQ.