2019 Lawrie Pinot Gris + Grilled Chicken Thighs w/ Peach BBQ Sauce

By | News, Recipe

Another delicious recipe from Chef Sider at Redstone Restaurant! This time it’s a great option for Easter as an alternative to a traditional Ham dinner. Paired with a Tawse Wine, it’s a match made in Niagara Winery Heaven!

Ingredients:

8 pieces chicken thighs, skin on
2L water
1/2 cup Kosher salt
1/4 cup granulated sugar

1 medium Vidalia Onion, small dice
4 cloves garlic, minced
1 jalapeño, seeds removed, diced
2 cups frozen peaches, pit removed (or fresh in season)
1 tbsp smoked papria
1tbsp chili powder
1/2 cup apple cider vinegard
2 cups honey
2 tbsp Worcestershire sauce
1 cup water
Salt and pepper to taste

Method:

The day before:

Combine the water, salt and sugar and bring to a boil.  Allow to cool completely and pour over the chicken thighs.  Refrigerate for 12 hours.

Combine all ingredients for the BBQ Sauce and bring to a simmer.  Cook for 1 hour and puree in a blender.  Exercise extreme care when pureeing hot liquids.  The BBQ Sauce can be made up to a week in advance.

To serve:

Remove the chicken thighs from the brine and pat dry with paper towel.  Season with salt and black pepper and grill, skin side down over medium-high heat for 4-5 minutes.  Flip the chicken and brush with the BBQ sauce.  Continue to do this, flipping and re-basting every 4-5 minutes until cooked through, approximately 15 minutes.

Enjoy with a bottle of 2019 Lawrie Pinot Gris!