BBQ Chicken Thighs, Skin on and Bone in.
This is a really easy recipe to make. This great dish just came about because I was out of BBQ sauce, so I had to improvise. I will BBQ my chicken thighs like this from now on. It is so easy, anyone can do it. This recipe is for two people.
- 5-6 pieces of Chicken Thighs, skin on, and bones in.
- Club House, la Grille, Montreal Chicken Spice or a similar spice containing; salt, onion, roasted garlic other spices and herbs.
- 2-3 tbs of Soya sauce. I use China Lily Soya Sauce
- 3-4 tbs of Port, sherry or any other fortified wine.
In a bowl or Ziplock bag sprinkle the chicken with the Chicken Spice so it is coated all around. In a cup mix together the Soya Sauce and Port, then add to the bowl. Toss the chicken so it is nicely coated.
Keep it in the fridge for 2-3 hours. Set the timer for 30 min. intervals so you remember to toss it every so often.
When ready to BBQ, clean and heat up your grill on high, turn off center burner (or one of the burners), leaving the others on high and cook indirectly 10 minutes on each side for a total of 20 minutes. Check to make sure it is cooked. The time will be depending on how well your BBQ works.
You can serve this with just a salad or stir-fried vegetables, we had it with Lentils and Sweet Potatoes.
Wine Pairing and Recommendations:
Try a nice Pinot Noir like Falernia Pinot Noir Reserva. This is a beautiful medium bodied wine and goes well with the chicken and other grilled dishes.
Tasting notes from the winery: This wine is a great example of Pinot Noir in an Old World Style, but made with New World fruit. The wine has a delicate aroma of black cherry, raspberry and strawberry, with well integrated French oak. Medium bodied wine with elegant and silky tannins on the palate.