Wine suggestions: In tasting my way through a bunch of wines to go with barbecued chicken and pork, two rose to the top of the list: the Lindemans Chardonnay-Sémillon from Australia’s Hunter Valley, and Columbia Crest’s version from Washington. Both wines are fine on their own, but they really take a shine to the barbecue. Another good choice is Pinot Gris. Pinot Gris from Alsace, like Domaines Schlumberger’s version, my personal favorite, tend to have more class and breeding, while the Pinot Gris from Oregon are fruitier and more straightforward—actually an advantage when pairing them with barbecue. I like King Estate’s Pinot Gris, which comes in both a regular and a reserve bottling.
- 4 pounds chicken pieces
- 1/4 cup honey
- 3 tablespoons prepared mustard
- 2 tablespoons butter or margarine
- 1 tablespoon Worcestershire sauce
Rinse chicken and pat dry. Heat honey, mustard, butter and Worcestershire sauce in saucepan until blended, stirring occasionally. Arrange dark meat pieces on grill; cover. Grill over medium-hot coals for 15 minutes, turning once. Add white meat pieces to grill. Grill for 15 to 20 minutes longer or until cooked through, turning occasionally. Baste with honey mixture during last 10 minutes of cooking process.