Red Wine BBQ Sauce

Across the state of California, we're experiencing an unprecedented heatwave and we're doing our part to conserve energy as we can. Thankfully, it was already grilling season so we were prepared to be doing even more outdoor cooking. Granted, the smoke in the air is a little challenging, but a protein like chicken legs or pork tenderloin cooks easily and quickly. 

For the remainder of August, we're offering a curated 6-pack featuring 2 bottles each of some of our winemaker's favorite red wines. We love this combination of wines that showcase the variety of styles of red wines we are able to craft from our estate vineyards. This weekend, we're trying a new bbq sauce recipe. Though the original recipe from Food and Wine Magazine calls for Pinot Noir, we think the Grapeful Red from the Winemaker's Selection case special would be a great substitute. Tag us on social media @rubyhillwines and let us know what you think! 

Red Wine BBQ Chicken

Ingredients

•  tablespoons extra-virgin olive oil, plus more for brushing
• 2 shallots, minced
• 2 garlic cloves, minced
• 1 cup ketchup
• 1 cup Ruby Hill 2017 Grapeful Red
• 2 tablespoons packed light brown sugar
• 1 chipotle chile in adobo sauce, seeded and minced
• 1 tablespoon Dijon mustard
• Kosher salt
• Pepper
• 12 mixed chicken drumsticks and thighs

Directions  

1. In a medium saucepan, heat the 2 tablespoons of olive oil. Add the shallots and garlic and cook over moderate heat, stirring, until softened, 3 to 5 minutes. Whisk in the ketchup, wine, sugar, chipotle and mustard. Bring to a boil over moderately high heat, then simmer over moderately low heat, stirring frequently, until thickened, about 15 minutes. Let cool slightly, then puree in a blender until smooth. Season with salt and pepper.  
2. Heat grill to medium-high or, if using the oven, preheat the oven to 425°. Line a large rimmed baking sheet with foil and put a baking rack on it. Season the chicken with salt and pepper and put on the rack. Cook, until the skin is lightly browned. Brush the chicken with some of the sauce and roast for 40 minutes longer, turning and basting every 10 minutes, until nicely glazed and an instant-read thermometer inserted in the thickest piece registers 165°. Transfer to a platter and serve.

*Your sauce can be saved in the refrigerator for up to one week. 

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