Barbecued Chicken and Roasted Vegetables
The barbeque sauce makes a difference! Sweet or bold original styles will influence the wine paired with the meal. One of our favorite barbeque sauces is Stubb’s Gluten Free Original, and the story of “Stubb” is truly inspiring.
Barbequed Chicken and Roasted Vegetables
If you want a side dish that is a little more hearty than rice, try Roasted Vegetables with barbequed chicken.
Ingredients
- 1 recipe Roasted Vegetables
- 6 chicken pieces thighs or breasts
- 1/3 cup Stubb’s Original Barbeque Sauce
- 2 TBSP olive oil
- Salt and pepper
Instructions
- Pre heat grill to 400.
- Prepare potatoes and vegetables for roasting or grilling. The potatoes will take approximately 40 minutes. Bone in chicken pieces will take longer to cook that without.
- Drizzle olive oil on chicken pieces and coat evenly.
- Lightly salt and pepper the chicken.
- Place chicken on grill, (flipping regularly) and about halfway through cooking, baste with Barbeque Sauce.
- Continue grilling and basting until chicken is cooked through.
- Serve family style with Roasted Vegetables.
Notes
Even though some chicken dishes call for a white wine and the Roasted Vegetables by themselves also pair well with a white wine, the Barbeque Sauce changes things up a bit. We prefer a Light- Bodied Red, Pinot Noir – Old and New World.
We’ve paired with:
• Le Crema Pinot Noir
• Joseph Faiveley Bourgogne Pinot Noir