Grilled chicken can take many forms and here the saucing, or marinade, takes over as the most important element of the dish.
First off, let’s get one of my all-time favorite pairings out of the way. Jerk chicken loves lighter bodied Petite Sirah. If you’re grilling chicken, particularly over aromatic wood, and you’ve used a spicy rub or marinade, you’ve got to try this! End of mini rant.
If you’re grilling chicken in a European style, think of a marinade with olive oil, wine, garlic, and herbs for example, a nice rosé or Cabernet would be perfect here. Make it a little spicier and something a touch sweeter, say a nice Spanish rosé, would be appropriate.
If your marinade or sauce has more of an Asian bent (ginger, soy, maybe some sesame even), I would recommend a nice white with a touch of sweetness and spice. Riesling could work, but Gewurtztraminer would be better.
And if you’re going the full-on American barbecue route with sticky sweet sauce, you might want to consider beer; but if you have your heart set on wine, this is a job for a fruity red, better still one with a touch of sweetness. I’m thinking Lambrusco could clean this mess up!
Photo courtesy How to Grill Book