I was recently asked to grill up something fabulous to pair with some 14 Hands wine.
Well, sure, I said. I like grilling and I like wine.
No matter, I thought, that I have no idea what I’m doing when it comes to pairing food with wine. I’ll google it and I’ll learn!
You guys, I am so dumb. Apparently, pairing food with wine is hard. And you can’t learn it on the google. At least not in one week.
So, I just whipped up a delicious recipe and then I poured a glass of wine to wash away the failure and, lo, it was good. I enjoyed it. I’m not sure I did it right or scientifically or fancy or whatever it is that people with their superhero wine pairing abilities do, but I like grilled chicken with Asian barbecue and I liked it with 14 Hands Hot To Trot White Blend.
Don’t yell at me if I shouldn’t have paired them together. Instead, let’s start a nice, respectful conversation in the comments about how to pair wine. Yes? I think that would be helpful to
14 Hands was nice enough to send over 10 bottles of their wine and, you guys, I have the best job ever. I received 10 bottles of wine. For work! I’m required to drink them. IT’S FOR MY JOB, QUIT LOOKING AT ME LIKE THAT, I’M SUPPOSED TO BE SLURRING MY WORDS AT 10AM, OKAY?
Wait, what? That didn’t happen. Or maybe it did. I’ll never tell.
(Let’s be serious for one minute here, so the 14 Hands people don’t roll their eyes at me [not that they would, they seem super friendly and nice and totally non-eye-rolly]. The wine I received was wonderful. I haven’t drank all 10 bottles yet, but I plan to. They’re priced around $12 a bottle, so they won’t break the bank, which is perfect for the type of wine drinker I am. (Think of a nice word for clueless and you’re close to describing my wine knowledge, but then throw in “enjoys things that taste yummy.” You’ve totally just described me!) If you haven’t given them a try yet, you really should. They’re quite good.)
Sweet and Spicy Asian Chicken
- 4 tablespoons rice wine vinegar
- 2 tablespoons butter
- 2 tablespoons hoisin sauce
- 2 tablespoons brown sugar
- 1 tablespoon ground ginger
- 2 tablespoons garlic powder
- 1 tablespoon soy sauce
- 1 teaspoon corn starch
- 1 teaspoon sriracha
- 1 teaspoon red pepper flakes
- 1 pound chicken breasts or thighs pounded thin or butterflied
- Add all of the sauce ingredients to a small sauce pan over low heat and whisk to combine. Cook over low heat, stirring often, for 10 minutes. The sauce will thicken up considerably. (You can thin it with a bit of water or soy sauce, as needed.)
- Preheat a grill to 400 degrees.
- Season the chicken with a bit of salt and pepper and place on the grill.
- Brush the sauce on the top of each piece of chicken.
- After 4 minutes, brush the chicken with more sauce and flip it over.
- Brush more sauce on the chicken and cook for 4 more minutes, brushing on sauce again before removing from the grill.
Full disclosure: 14 Hands sent me 10 bottles of their delicious wines to sample and I also received monetary compensation for my time. This in no way affects my opinions shared in this post.