Pinot Noir Picnic Pairing

Grilled Sweet & Tangy BBQ Chicken Thighs


Wine by Joe Pinot Noir - Oregon

Grilled Sweet & Tangy BBQ Chicken Thighs are the perfect match with the fruity and complex flavors of our Wine by Joe Pinot Noir. The smoke and caramelized sugar flavors evolving from the grilled chicken, reveal another layer of complexity when paired with this medium bodied Pinot. The savory chicken combined with the sweet & tangy BBQ sauce, enhances the body, tannins and bright fruit flavors and creates harmony in the glass.  

Servings: 4 people
Pricing of grocery haul: $12 

Ingredients for Chicken:

  • 2 lb chicken thighs (½ lb portion per person)
  • Green onions for garnish - chopped

Ingredients for BBQ Sauce:

  • ½ cup apple cider vinegar
  • ½ cup ketchup
  • ½ cup packed brown sugar
  • ½ cup Worcestershire sauce
  • 1 tsp soy sauce
  • 2 tbsp honey
  • 1 tsp of adobo seasoning
  • ½ of a small shallot – minced (if you do not want the texture you can use 1 tsp of onion powder)
  • 1 tbsp of minced garlic (If you do not want the texture you can use ½ tbsp garlic powder)
  • 1 tbsp lemon juice
  • Dash of cayenne (if you want to turn up the heat!)


  • The sauce will need to be prepared before you are able to start grilling the chicken.
  • Place a medium saucepan over medium heat and add all the ingredients for the sauce.
  • Bring the sauce to a boil and let it sit for 3 minutes. Reduce the heat to low and simmer for an hour. (You can make the sauce the night before you BBQ so you can throw the chicken right on the grill when it's time to cook.)
  • While the sauce is simmering you will want to prep the chicken thighs.
  • Take them out of the fridge and dab dry with a (paper) towel.
  • Trim any excess or unwanted fat.
  • Lightly salt and pepper both sides of the chicken.
  • Turn the grill to medium high heat and let it come up to temperature.
  • Once the sauce has simmered for an hour and is to your liking coat the chicken on both sides.
  • Place the chicken on the grill and cook on both sides for 5 minutes. Let it rest for 5-10 minutes before serving. Internal temperature should be 165.
  • Garnish with chopped green onions.
  • Serve with Wine by Joe Pinot Noir!
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