Beer Braised Korean BBQ Chicken

Ingredients:
4 chicken thighs
4 chicken drumsticks
2 Brooklyn lager beers
2 tsp cumin
2 tsp coriander
2 tsp garlic powder
2 tsp season salt
2 shisto peppers
2 tbsp sriacha
1 Tbsp honey
4 green onions, chopped
2 tbsp canola oil
1/2 bottle of Guy Fieri Korean bbq sauce (or similar)
Season mix of sea salt, rosemary, bay leaves, juniper, cinnamon, pink pepper. I have a Grinder from Homegoods that includes all of this. I twisted the grinder 50 times in a large bag of water and brined the chicken for 30 minutes

Directions:
1. Brine the chicken for 30 minutes. Take out the chicken and pat it dry
2. Season the chicken with all of the seasonings.
3. Prepare the Dutch oven with 2 tbsp oil. Heat over high heat.
4. Put the thighs in first, skin side down and brown for 4-5 minutes each side. Take out the thighs and now do the drumsticks.
5. Preheat the oven to 400 degrees
6. You can deglaze with a little beer in between the thighs and drumsticks if you see that you need it.
7. When all the chicken is brown, add it back to the pot. Add all of the beer, Shinto peppers, chopped in half, and nestle all of the chicken in the liquid. Braise uncovered for 35 minutes.
8. When the chicken comes out of the oven, take it out of the pot and keep it warm.
9. Remove about 3/4 of the remaining liquid. Heat the pot over medium heat. Add Sriacha, honey, and sauce. Let it begin to bubble and stir.
10. Add the chicken back in and let it warm up again. Toss in the sauce before serving.
11. Serve chicken with a little extra sauce and green onions on top.

Zingy Broccoli
1 Tbsp minced garlic
1 Tbsp chili paste
1 tsp season salt
1 tsp pepper
1 tsp red pepper
2 tbsp olive oil
2 crowns of broccoli
Add all ingredients to a medium saute pan and toss. Cover and cook over medium for about 15 minutes. Stir every 3-4 minutes.

Wine Selection:
Ngumu
Chenin Blanc
2013
Western Cape, South Africa
I purchased this wine from Heartwood Oak wine online