Savoury-sweet barbecue treat with a Mediterranean twist
Tender chicken drumsticks are grilled until crispy and finished with a sweet and tangy honey and thyme glaze – perfectly caramelised, aromatic and delicious.
Ideal wine accompaniment: Zweigelt (Carnuntum DAC, Lower Austria)
Zweigelt is perfect for BBQ chicken legs with a sweet and spicy honey and thyme glaze. The wine has a charming cherry flavour, fresh acidity and silky tannins. This goes perfectly with the caramelised skin of the chicken and the light sweetness of the honey, without being overpowering. The herbaceous flavour of the thyme, in turn, is elegantly absorbed by the peppery undertone of the Zweigelt. A slightly chilled Zweigelt (approx. 13-14 °C) also provides freshness on warm days and supports the summery BBQ feeling.
Another 5 suitable wine recommendations:
1st Pinot Noir (Kaiserstuhl, Baden – dry quality wine)
A Pinot Noir from Baden with a fine strawberry flavour, cool freshness and a slight woody influence brings elegant structure to the tender chicken thighs. The roasted flavours and honey glaze harmonise with the subtle vanilla and smokiness. The delicate tannin structure is an excellent accompaniment to white meat.
2nd Cinsault (IGP Pays d’Oc, South of France)
A fruity, slightly chilled Cinsault – with aromas of red berries, Provençal herbs and a restrained tannin structure – goes wonderfully with the Provençal-inspired flavours of the dish. The combination of honey and thyme is reflected here in a fruity and herbaceous way. Ideal for Mediterranean BBQ moments.
3rd Zinfandel (California, Lodi AVA, USA)
For lovers of stronger wines, Zinfandel is a fantastic option: blackberry, black cherry, a hint of vanilla and a sweet spice pick up the glaze and add depth to the dish. Despite its higher alcohol content, a good Zinfandel remains approachable thanks to its soft tannins – especially when paired with grilled chicken.
4. monastrell (Yecla DO, Spain)
Monastrell brings Mediterranean wildness into play: dark fruit, bay leaf, a hint of leather – and enough freshness for the glaze. Its powerful flavour lends tension to the simple BBQ chicken without disturbing the harmony. The herbaceous side of thyme is ideally captured.
5. Lambrusco Secco (Lambrusco Grasparossa di Castelvetro DOC, Emilia-Romagna)
A dry Lambrusco with a fine perlage and dark fruit freshness is an exciting contrast: the light carbonic acid permeates the spiciness of the glaze, while the fruit flavours play with the honey. The surprisingly savoury character of this wine goes better than its reputation – especially with grilled, slightly sweet poultry.
The recipe:
BBQ‑Hähnchenkeulen mit Honig‑Thymian‑Glasur
Cooking utensils
- 1 Grill oder Grillpfanne
- 1 Schüssel + Pinsel
- 1 Grillzange
- 1 Messer & Schneidebrett
Ingredients
Hähnchenkeulen
- 4 Hähnchenkeulen ~600 g
- Salz Pfeffer
Glasur
- 3 EL Honig
- 1 EL getrockneter Thymian
- 1 EL Olivenöl
- 1 TL Zitronensaft
Preparation
Glasur anrühren:
- Alle Zutaten in Schüssel verrühren.
Keulen würzen & grillen:
- Keulen salzen, pfeffern.
- Zuerst beidseitig ca. 20 Min. indirekt grillen bis fast gar.
Glasieren & karamellisieren:
- Keulen mit Glasur bepinseln.
- Direkt über Hitze 5–10 Min. grillen, dabei mehrmals glasieren bis glasiert und leicht gebräunt.
Empfohlene Beilagen
- Gegrillter Maiskolben mit Paprika-Butter
- Mediterraner Couscous-Salat
- Zitronige Ofenkartoffeln
