5 ratings

Katie Lee's Barbecue Chicken for Clos du Bois Rouge


Clos du Bois ambassador, Katie Lee, celebrates the launch of the winery's newest pour, Rouge, by sharing her barbecue chicken recipe — a perfect pairing for the versatile and clean red wine. 


For the chicken

  • 2 Tablespoons kosher salt
  • 2 Tablespoons chili powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon freshly ground black pepper
  • 2 chickens, each cut in 10 pieces, backbone removed
  • 2 Tablespoons olive oil

For the barbecue sauce

  • 1 Tablespoon olive oil, plus more for the grill
  • 1 Cup minced yellow onion
  • 2 Cups ketchup
  • 3/4 Cups low-sodium chicken broth
  • 1/4 Cup apple cider vinegar
  • 1/4 Cup dark brown sugar
  • 1/4 Cup molasses
  • 1 Tablespoon Worcestershire sauce
  • 1 Tablespoon chili powder
  • 1 Teaspoon garlic powder
  • 1 Teaspoon smoked paprika
  • 1/8 Teaspoon cayenne
  • 1 Teaspoon dry mustard
  • 1 Teaspoon ground cumin
  • 1 Teaspoon ground coriander


For the chicken

In a small dish, combine the salt, chili powder, garlic powder, and black pepper. Season the chicken on both sides with this spice mixture. Drizzle with the olive oil. Cover and refrigerate for 1 to 2 hours.

For the barbecue sauce

Heat the olive oil in a medium-sized saucepan over medium heat. Sauté the onion until translucent, 7-8 minutes. Stir in the remaining ingredients. Bring to a low boil, reduce the heat to low, and simmer, stirring occasionally, for 30 minutes.

Meanwhile, preheat the oven to 350 degrees and heat the grill on medium-high heat. Brush the grill with oil. Place the chicken skin side down and cook 5 minutes. Turn and cook an additional 5 minutes. Place the chicken in a baking dish in one layer. Pour the BBQ sauce over the chicken. Cover tightly with aluminum foil. Bake for 45 minutes, until fork tender.