Barbecued chicken

[hotwine]

Welcome to the board, Mike. It really depends on the way the chicken is prepared. If it's slathered with a red (tomato-based) sauce, a red works well, something like a Rhone or Syrah. And if spicey to boot, then maybe a Zin. But if the chicken is simply grilled, or lightly dusted with a dry rub (black pepper, white pepper, garlic powder, onion powder), a white does well - if the sides lean toward Italian style, a Pinot Grigio, or more simply, then a Sauvignon Blanc. The latter would be my default if I couldn't figure out what in the blue blazes to serve. But we also like a German Riesling with grilled chicken - a Kabinette from the Mosel-Sahr-Ruwer - if the chicken is grilled, or simply smoked.