Plum Berry BBQ Chicken

Pair with La Posta Armando Bonarda

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The juicy fresh raspberry and savory flavors of this wine make it a natural to pair with lip-smacking BBQ chicken, especially with the surprising cinnamon addition to the sauce!


  • 1 tablespoon olive oil
  • 1 small yellow onion, chopped
  • 1 tablespoon grated fresh ginger
  • 1 lb. black plums, pitted and coarsely chopped
  • ½ cup raspberry jam
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon ground cinnamon
  • Freshly cracked black pepper and sea salt, to taste
  • 3 lbs. skin-on chicken leg quarters (thighs and drumsticks)


For the sauce, heat olive oil in a heavy saucepan over medium heat.  Cook onion until softened, about 5 min.  Stir in remaining ingredients and simmer, uncovered, stirring more frequently toward end of cooking, until plums fall apart and sauce is thickened, about 30 minutes.  Add a little water if sauce becomes too thick.  Cool and puree in a blender or food processor.

Rinse and pat dry chicken leg quarters.  Preheat a grill to medium high (350°).  Grill leg quarters, turning frequently, until cooked through (170°).  Brush with sauce at the end of cooking time on both sides and cook until nicely caramelized.  Serve with additional sauce and pair with La Posta Armando Bonarda.

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