In this piece, we are taking what we’ve learned in BBQ Corner series 1, 2, and 3, and applying to a recipe — Grilled and Glazed Chicken


Grilled and Glazed Chicken and Wine PairingBy contributing writer, Sean the hubby

I must admit a few years ago I was so uninspired when grilling chicken (but my wife requested it several times a week!).  Frankly, I just felt that the flavor was bland and half the time it was either too charred or not cooked enough, meaning it would end up getting charred by the end of the cooking process.

Then I saw the light.  Chicken is a blank canvass.  And with the correct technique you really could make the flavors pop.  There are tons of ways to consider doing it — brines, rubs and all the other craziness. But for simplicity sake, I thought I’d share the most common way we now make our chicken at home.



First and foremost it starts with quality meat.  When cooking chicken I found that I have to buy quality! Maybe it’s the inner Ina Garten in me, I don’t know, but I don’t skimp on meat quality.  I always chose free range and usually organic.  It is not cheap, but the reason I do is preference on flavor, plus it just feels good.  That and it is typically local and I love supporting the local market.

When buying chicken to grill, I love a fully quartered chicken versus the entire roaster.  Does the meat counter not have it cut up?  Ask the butcher.  They should be more than happy to do it.

Chicken Breast – I get it with the bone in.  Not only does it add flavor, but when you let the breast cook, you cook bone side down protecting the meat from overcooking.

Chicken Wings – Don’t be fooled, you need to do some trimming here.  Check out this post for wings and preparation for smoked Buffalo chicken wings.  These cook fast and can easily overcook. They are also insanely delicious.

Chicken Leg Quarters – This will be the leg and the thigh.  You need to do a little butchering to separate the thigh from the leg, because often the leg/thigh combo is cheaper.  In my opinion the thigh is the best part of the chicken.  Rich flavor, moist and the perfect bone to hold when munching.

When is it done?  Well when in doubt go to the food safety page of our very own government.  For non-ground chicken I am looking for 165 degrees.




Start with the basic dry rub we discussed last week.  Next, trim off excess skin, bone fragments, and fat.  Then rinse the chicken under cold water and get it dry.  Once dry, apply some olive oil and about three tablespoons of the basic dry rub.  Remember to get under the skin too.


I like to give it about an hour to sit with the rub before cooking, but feel free to apply the rub longer, just keep in the fridge until ready to grill.  (I know some like to get it to room temp, but frankly I never do and I never have issues).


Hardwood-lump-charcoaluse whatever charcoal you’re comfy with, but I’ve been experimenting with hardwood lump charcoal lately and have become a huge fan

Charcoal Grill – Using a chimney*, prep your coals.  A small amount of newspaper in the bottom and then fill up the chimney with your favorite coals.  Light the paper and it should take, just don’t overstuff the paper or you may not get the flame started.  Usually it’s 20 – 30 minutes to get up to temp.  Set up the grill for an indirect cooking method.

*Lighter Fluid – I don’t use it, and never will.  Nothing against it, but it’s easy to get the coals lit using a chimney and avoiding any unpleasant odor or flavor from the stuff.

Gas Grill – Start some of your burners at a medium/high heat and let the grill grate get hot.  I use the hand method, hover the hand over the heat and if I can’t let it linger to long, that’s perfect for the sear.  Leave some burners off so you can move the chicken to the indirect side after you get the right amount of char.



Direct Heat vs Indirect Heat

Start with placing the chicken over direct heat.  Monitor closely, especially with charcoal, to avoid burning.  With sugar in your rub, it can happen quickly.  The idea is to get a quick sear on both sides of the meat.  I usually have no more than 2 minutes per side, enough for some color and/or grill marks.

Move then to your indirect side.  Make sure the breast is bone side down, protecting that white meat.  It can dry up fast.  Then cover or close your grill like an oven to let it roast away.  I like the indirect method on chicken because you can control the look of the skin, and then when moving to indirect heat, get the nice crispy texture without burning it and still cooking the interior meat.  Usually it’s about 15 – 20 minutes.  But when grilling, it’s done when it’s done and with a quartered bird you will likely see the wings done first.  So pull them off when the temp reads 165 degrees. And yes, I use a thermometer (always) to make sure the temp is perfect, and not overcooked.

Checking temperature on your meatbe mindful of the chihuahua hovering near your grill

Finishing Glaze



As you monitor the temperature with a quality thermometer, begin to add your glaze when the chicken is almost done (around 155 – 160 degrees).  Why?  There is sugar and to avoid over caramelized or burnt flavors, I like to add it just before I remove from the grill.  Once the temperature reads 165 degrees remove completely from the heat onto a plate.  Add more glaze.  I let it stand about 10 minutes to allow the juices to distribute.  Remember you may be pulling your meat at different times so you may be multi-tasking.  Just cover the finished meat with foil to keep warm.

Grilled and Glazed Chicken seriously, don’t you just want to eat this?!

Extra Flavor –  Consider adding wood chips by placing in an aluminum foil with some holes poked in.  You’ll want a couple bags prepped because one tends to burn up with a large handful in about 10 minutes.  Place the bag over the direct heat right before you cover then replace as you see the smoke diminish.

Sides – Consider your favorites.  I love roasted potatoes or grilled asparagus.  For those wine lovers out there afraid of pairing asparagus with wine, once you grill it I find the texture and flavor to be very appealing as a pairing, so don’t be afraid to serve it alongside your wine!

Want to add variation to your flavor?  Instead of the basic glaze, try mango chutney or jam like this recipe.


Basic Grilled and Glazed Chicken

Basic Grilled and Glazed Chicken


  • 1 Quartered Chicken
  • 3 tablespoons basic dry rub
  • 2 tablespoons olive oil
  • ½ cup barbecue sauce
  • ½ cup raspberry jam (any jam will do, we just used raspberry)


  1. Prepare grill or charcoal.
  2. Prepare chicken by trimming excess fat and bone fragements, rinse in cold water and pat dry.
  3. Coat chicken in olive oil and apply dry rub. The rub will stick to the oil. Be sure to apply rub under skin on breast, thigh and leg. This can be done up to four hours in advance.
  4. For coals, if it’s still too hot, just wait another few minutes until desired heat. Coals should be red, not too many flames.
  5. Place chicken on direct heat for 2 minutes or until desired look of skin and then flip.
  6. Move chicken to indirect heat and cover for up to 20 minutes (But check often to be sure you don’t overcook as each cut of meat will vary in time).
  7. When meat reaches close to final temperature (155 – 160 degrees) brush first coat of glaze over all sides of chicken.
  8. Remove chicken when temp is at 165 degrees and add second coat of glaze.
  9. Let the chicken stand 10 minutes to let juices redistribute and glaze thicken.
  10. Serve.
  11. Glaze Instructions
  12. Combine the barbecue sauce and the jam and stir over low to medium heat for about 5 minutes.
  13. Remove from heat.


Follow the instructions above for more detail.


Wine Pairing

This section was hijacked by Mary, the author of this site

Grilled and Glazed Chicken with Wine Pairing

A girl’s gotta open something while the cooking is happening.  On a sunny spring day the answer is always rosé.  Incidentally, a fruity rosé with strong acidity is a great match for the juicy chicken.  The fruitiness and slightly sweet flavors balance any heat you may have from your sauce.

Alternatively, a fruity red with good acidity is also great with the rich flavors of the sauce.  Barbera is a great example of this.  Just be weary of overdoing it on the sauce!  No wine wants to compete with a pool full of sweet and spicy sauce.  If you’re a dipper and like your chicken drowning in sauce the rosé balances that out better than the red.  Or you can just stick with a cold beer… but where’s the fun in that?


2013 M. Chapoutier Belleruche Rosé

Côtes du Rhône, France
Grapes: Grenache, Syrah and Cinsault
13% abv  |  $15 (media sample)

Clean and fresh aromas of strawberry, tart raspberry, and cherry with a bright lemony citrus pop.  Fresh and fruity on the palate with lively acidity and a wee bit of a sweet touch rounding out the finish.  This is a fresh, fruit, and fun rosé for casual outdoor dining.

2010 Mazzoni Piemonte Barbera

Piedmont, Italy
Grapes:  100% Barbera
13% abv  |  $19 (media sample)

Lots of dark black berry aromas with some spicy pepper and a slightly earthy feel. More tart berry fruit flavors on the palate, lots of cherry (dried cherry, black cherry, even maraschino cherry), with smoke, pepper, smooth tannins and fresh, lively acidity.  You could easily go traditional and pair with tomato-based pasta sauce or pizza, or make this chicken (I vote chicken)!

Both these wines went well for different reasons.  The rosé had great fruitiness and a slight sweetness that tamed the heat from the sauce, and the Barbera had excellent rich fruit that was a lovely match for the juicy chicken and balanced well with the sweetness of the sauce.  Whatever your preference – crisp fruity rosé, or rich red – they both pair well with the meat.

So doesn’t that make you want to fire up the grill and get your chicken on?

Grilled and Glazed Chicken


hubbyAbout the author:

Business by day, BBQ by night. Father of twin toddlers. Husband of the author of this awesome blog.  Fan of PBR.



Want More?


The Carlton Inn Bed and Breakfast (Carlton, Oregon)

April 14, 2014

Following our wedding, my husband and I spent a quiet week near Lake Placid in upstate NY, at a bed and breakfast called the Porcupine Inn.  We immediately fell smitten by the B&B bug.  Upon returning to CA (where we lived at the time) we declared to all our friends that we wanted to own […]

Read the full article →

Friday Favorites – Touring Oregon Wine Country

April 11, 2014

A weekly roundup of my favorite things this week in the categories of wine, food, travel, and lifestyle. Since returning to Oregon I’ve tried to immerse myself in Pacific Northwest wines, specifically on understanding the intricacies of each wine-growing region.  This week I had the opportunity to spend some time focusing on two different regions […]

Read the full article →

BBQ Corner (part 3) — Rubs and Glazes

April 9, 2014

By contributing writer, Sean the hubby Want to get that extra kick and wow factor from your grilled meat?  Looking to add a little more moisture and layers of flavor?  One of the ways to infuse flavor at various points during the cooking process is using any number of rubs or glazes (or both). Dry […]

Read the full article →

What we’ve been drinking

April 8, 2014

I recently attended two fantastic events showcasing Northwest wines.  First, at Taste Washington in Seattle, and second (and closer to my own backyard) the Columbia Gorge Winegrowers Grand Tasting in Portland.  In addition, I’ve opened several standout wines at home recently that I’ve wanted to share. So I decided to highlight some of the best […]

Read the full article →

Smoked Salmon and Pinot Noir — there’s a reason they are such a great food and wine pairing

April 2, 2014

From Seattle, to Portland, to the Smoker… The family and I just returned from a quick weekend in Seattle.  I was there for Taste Washington — the nation’s largest single-region wine and food event — and the family came along to do some sight seeing. (More on Taste WA later) The optimist in me was […]

Read the full article →

BBQ Corner (part 2) — Heat: Direct vs. Indirect Grilling

April 1, 2014

By contributing writer Sean, aka “the hubby” Have you ever thrown a burger on, or tried to get that chicken to come out tasty, tender and done?  Only to be thwarted by the flame? I recall the first time I meticulously marinated chicken thighs in an amazing spiced buttermilk bath for hours.  Then prepared the […]

Read the full article →

Friday Favorites — Farmer’s Market Fun

March 28, 2014

A weekly roundup of my favorite things this week in the categories of wine, food, travel, and lifestyle.  Since I took last week off this encompasses two weeks of favorites. LIFESTYLE Portland Farmer’s Market The Portland Farmer’s Market is open for the season!  It has been open for two weeks now and we’ve hit it […]

Read the full article →

Of long lost Burgundy and crying over mustard

March 27, 2014

My husband and I flew to France in 2008 for our honeymoon (belated by three years!) traveling through Paris, Burgundy, and Bordeaux (with a day trip to Champagne) over the course of twelve days. Throughout our trip we had accumulated about six bottles of wine to take home for a few years of cellaring.  Had […]

Read the full article →

BBQ Corner — The Basics

March 25, 2014

Today I’d like to introduce you to a new weekly series – BBQ Corner.  Over the years that we have been grilling and barbecuing we’ve learned that the fundamentals are what makes the biggest differences in the quality of the food we make, and wanted to start sharing that with newbie barbecue and grill enthusiasts […]

Related Posts Plugin for WordPress, Blogger...
Read the full article →