Grilled chicken is undoubtedly one of the easiest and adaptable proteins you can roast on your grill. From savoury weekday chicken thigh meals to crowd-favourite chicken wings, we love revamping different cuts of chicken into a culinary masterpiece of tangy, sweet, and smoky flavours. While it's almost an instinct to pair bold, daring red wines with cuts like ribeye or New York strip steak, associating wines with grilled chicken, especially with varying sauces, marinades, and dressings can be a tad more challenging. Whether you wish to keep things plain and simple with our vibrant, aromatic Jamaican Jerk Chicken or prepare a low-effort, high-benefit meal like Rice Noodle Salad Bowls with Lemongrass Chicken, here's how to select the perfect wine companion for your grilled chicken. If you're unacquainted with white barbecue sauce, see this recipe from Big Bob Gibson's Bar-B-Q as your invitation to try. This sauce is a luminous blend of mayonnaise, vinegar, apple juice, horseradish, lemon juice, and cayenne pepper. After layering this sauce onto your grilled chicken, marry it up with a full-bodied white wine like Viognier, several of which are hailed from Northern Rhone Valley. Napa Valley Chardonnay is also well suited with this dish. For a signature sticky and sweet barbecue sauce grilled chicken, select a fruity, low-tannin red wine like Gamay, or Willamette Valley Pinot Noir. A juicy Chenin Blanc from South Africa offers a mouthwatering companion for these delectable grilled chicken thighs with a coating of honey and horseradish butter glaze. If your choice of marinade includes chilli peppers (our formula for Grilled Chicken with Coconut Rice and Chili-Lime Sauce endorses Fresnos), pairing it off with a marginally off-dry Riesling would be an excellent choice. The heat from the marinade lessens the sweet taste of wine while its acidity slices through the thick, creamy coconut milk in the sauce. Pro tip: Rieslings are generally low in alcohol, making them a good choice for a hot summer day. A crisp Pinot Bianco (also known as Pinot Blanc) from Northern Italy would be another great option and provides a fresh break between bites of spicy chicken. One of our recommended low-effort marinades for flavourful grilled chicken is yogurt, due to its lactic acid content, gently and slowly tenderizes the meat more efficiently than a citrus juice or vinegar-based marinade. Plus, this allows you to marinate your meat overnight without it becoming tough or chewy. A zesty California Sauvignon Blanc complements the tangy flavour of this marinade, as well as Vermentino, the best varieties of which are produced in Sardinia, situated off the west coast of Italy.