Classic Grilled Chicken

A grilling classic, versatile and easy to prepare—what could be better?

SPICED CHICKEN THIGHS

Often a less expensive cut, yet so flavourful! Mix 1/3 cup mayo, 1 Tbsp chili powder, ½ tsp cayenne and some kosher salt. Coat 8 thighs (skin-on, bone-in), cover and refrigerate at least 2 hours. Dredge in 1-1/2 cups breadcrumbs and grill on medium low, 20–25 minutes per side.

GOES WITH ...

Wine: Aromatic whites, e.g. medium-dry Canadian Riesling and Pinot Gris
Beer: Ales, Hefeweizens and wheats

TIP: For better, tastier rubs, combine spices and seasonings with oil—which also makes chicken juicier and helps keep it from sticking to the grate.


BBQ CHICKEN

Start with your favourite sauce. Then, to customize (and be trendy!) add something special. Ideas abound: bourbon, jalapeños, ginger & sesame seeds, hot sauce, cumin, Chinese Five-Spice Powder, thyme, lemon or lime juice.

GOES WITH ...

Wine: Full-bodied red with just a touch of sweetness, like Shiraz, Grenache
Beer: Dark ale, porter or stout; Holy Smoke Scotch Ale


CHICKEN BURGER WITH CARAMELIZED ONIONS & APPLES

Form patties with ground chicken (or turkey) plus 2 cups fine breadcrumbs, ½ cup skim milk, 1 tsp olive oil and ¼ tsp cayenne, per pound of meat, plus salt & pepper to taste.

GOES WITH ...

Wine: Light, sweet white like Riesling or fresh, full-88 red
Beer: Belgian tripel, golden strong ale or wheatwine

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