**This recipe was featured as part of our 2016 New Release Wine & Food Pairings.**

Suggested Wines

  • Edelzwicker (Dry White)
  • Traminette (Semi-Dry White)

Asian and Indian foods can often be difficult to pair with wine due to their strong flavors. More full flavored wines, such as Edelzwicker, can stand up to the food and create a delightful pairing.


  • 1/2 cup rice vinegar
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup sesame oil
  • 3 tablespoons Asian garlic chili sauce
  • 3 tablespoons fresh minced garlic
  • Salt, if desired
  • 8-10 skinless, boneless chicken thighs
  • Chopped green onions (optional)


  1. Preheat over to 425F
  2. In a bowl whisk together until smooth the vinegar, honey, soy sauce, sesame oil and garlic. Pour half the mixture in a large zip lock bag. Retain the other half of the marinade.
  3. Place the chicken in the bag and remove as much air as possible. Seal the bag and move the chicken around in a bag to coat all pieces.
  4. Place the bag in the refrigerator for at least 1 hour or as much as overnight.
  5. Before cooking the chicken pour the retained half of the marinade into a saucepan over medium heat, bring to a boil and cook for 3-5 minutes, stirring often, to thicken the sauce. Remove the chicken and place into a 9×13 baking dish, and brush with 1/3 of the thickened marinade from the saucepan.
  6. Bake 30 minutes, basting one more time after 10 minutes. Chicken is done with a thermometer inserted into the thigh reads 165F.
  7. Let stand for 10 minutes to let the juice redistribute.
  8. Meanwhile bring the remaining marinade back to a boil for 2 minutes.
  9. Serve chicken with remaining marinade poured over top and sprinkle with chopped green onions. Can be served over cooked rice.