This recipe comes to you from Episode 1 of The WA Wine + Food Show, hosted by Chef Andre Bopp. For this recipe, Chef Bopp created a meal to pair specifically with Brook & Bull’s 2019 Malbec (you can find the 2021 Malbec here). You can see the episode below the ingredients and instructions:
Ingredients:
Asian Brine
- 1 cup kosher salt
- 1 gal water
- 1/4 cup granulated sugar
- 1 bunch cilantro
- 1-2 diced Thai chiles
- 1 stalk lemongrass, coarsely chopped
- 4 kaffir lime leaves
- 4 star anise
- Bring water to a boil, stir in all ingredients, when salt is dissolved, remove from heat and cool completely before using
Thai BBQ Sauce
- 4 tablespoons oyster sauce
- 3 tablespoons ketchup
- 2 tablespoons molasses
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 3 to 4 cloves garlic (minced)
- 1 thumb-size piece ginger (grated)
- 1 thai chili pepper minced
- In a mixing bowl add all ingredients and whisk together. Set aside
Method:
Place 6 Boneless Chicken Thighs in the cooled brine and refrigerate for 12 hours or overnight. Remove thighs from brine and pat dry. At this point the thighs can be grilled or oven roasted. During either method, remove some of the BBQ sauce to a bowl and brush the thighs occasionally while you are cooking it. The chicken is done when it reaches 165 degrees. Remove to a plate and brush with some of the reserved BBQ sauce. Serve by itself or as a sandwich with some tangy slaw and your favorite bun. Wash down with a glass of 2019 Brook and Bull Malbec. Enjoy!!
Chef Tip: If you have them time, these thighs can be smoked. The brine will make sure they stay moist. Still smoke the thighs until you reach temperature of 160-165 degrees.