Thai Grilled Chicken with Cilantro Dipping Sauce.The rich, unctuous texture and pronounced fruity flavor of a dry Gewürztraminer from France's Alsace region will provide a lovely contrast to these strong, spicy flavors.
Chef Paul Kahan uses garlic, lemon juice, chile, and the mildly spicy Basque red pepper piment d’Espelette to flavor the oil for his chicken. He brushes half of the seasoned oil on the chicken as it cooks; the rest gets served at the table.
Golden Chicken Thighs with Charred-Lemon Salsa Verde
Rich and Sweet: Balsamic Marinated Grilled Chicken 4 chicken cutlets, sliced in half if very thick marinate: cup balsamic vinegar 2 tablespoons dijon mustard 1 teaspoon dried fine herbs 1 teaspoon salt 1 teaspoon pepper cup olive oil
Mix 3 TBS olive oil, 3 TBS soy sauce, 5 TBS honey, 4 cloves minced garlic, tsp ground ginger in ziploc bag. Add 3 lbs bone-in chicken thighs and salt and pepper. Marinate in the refrigerator overnight or a few hours.