Make grilled chicken skewers even better by serving it with a simple herb red wine sauce. This is coq au vin deconstructed for summertime grilling — all the same decadent flavors, but way faster!

Grilled chicken skewers arranged on a white platter.

Grilled Chicken Skewers + Red Wine Sauce

I usually want a hearty bowl of coq au vin when it’s cold out. Right? It’s a wintertime comfort food for sure.

Adapting those rich flavors into a version for the grill means you can enjoy this classic anytime of the year…without a bubbling pot of chicken and wine steaming up your kitchen. (Not that there’s anything wrong with that. I mean, that aroma!)

There is a little stove top work for the sauce, but it comes together quickly and easily, and is a must to drizzle over your perfectly grilled chicken and vegetables.

Skewers of grilled chicken on a white platter with a bowl of red wine sauce.

Ingredients for Grilled Coq au Vin Skewers

Chicken thighs — my favorite part of the bird! Boneless, skinless thighs grill up really quickly and are kinda hard to screw up. They also stay tender and moist…unlike that other chicken part.
Sweet onion — cut into wedges. These get even more sweet when cooked.
Button mushrooms — you can use white or brown. Halve or quarter them if they’re on the large side.
Bacon — provides a base flavoring and fat for the sauce. I used center cut and four slices renders just enough fat for the roux.
Shallot + garlic — these aromatics give over their flavor for the sauce.
All-purpose flour — to make a roux; used to thicken the sauce ever so slightly.
Red wine — the vin! Pick one you’d drink. You’ll only need 3/4 cup for the sauce, so you can serve the rest with dinner.
Chicken broth — adds another layer of flavor to the sauce.
Seasonings — kosher salt, fresh cracked black pepper, garlic powder, onion powder, brown sugar, Herbes de Provence, ground nutmeg.
Unsalted butter — is added right at the end to make your sauce extra silky.
Brandy — totally optional, brandy adds a subtle fruitiness to the sauce.

How To Make Grilled Chicken Skewers

You’ll need eight 12-inch skewers (give or take), metal or wood.

Start by combining salt, garlic powder, onion powder and black pepper in a small bowl.
Thread chicken, mushrooms and onions onto the skewers.
Drizzle olive oil (or use an olive oil cooking spray) over the skewers and season with the spice mixture.
Grill over medium-high for 12 to 15 minutes, turning over halfway through. (I closed the grill for about half the cooking time.)

How to Make Red Wine Sauce

Saute the bacon in a saucepan until it becomes mostly crisp and a lot of the fat has rendered. Add the shallots and cook for a couple minutes until they’re tender. Add the garlic and cook for another minute to release its fragrance.
Add in the flour and cook for about a minute, stirring.
Slowly pour in the wine as you continuously stir. Scrape up all the bits on the bottom of the pan. Increase heat to medium/medium-high and cook the wine for 3 minutes.
Stir in the broth, brown sugar, Herbes de Provence, and nutmeg. Cook for another 5 to 6 minutes.
Strain the sauce into a bowl using a fine mesh strainer. Whisk in the butter and brandy.

Adding flour to bacon and shallots in a saucepan.

Whisking butter and brandy into red wine sauce.

Serving Suggestions

Arrange the skewers on a platter and nestle in a bowl of the red wine sauce. The grill is already hot, so throw on some asparagus, too. Steamed haricot verts or seasoned baby potatoes would also be nice!

Want to simplify even more? Skip the skewers, season the chicken as instructed and grill the thighs whole. Sauté the mushrooms and onions with a green veg to serve on the side.

This recipe is easy enough for a weeknight meal and special enough to enjoy for a relaxed weekend dinner party. Start with some charcuterie + cheese (French, of course!) and finish the evening with a light dessert (like Mini Fresh Peach Pavlovas).

Spooning red wine sauce over a grilled chicken skewer.

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