Instructions: Stir the white wine, shallots, garlic, bay leaves, paprika, satay sauce, chili flakes, sesame oil, salt, sugar and curry powder together in a medium bowl.

For the Dish: Add the chicken to the marinade and turn to coat. Cover the bowl and refrigerate for 1 hour.

Prepare a charcoal fire or pre-heat a gas grill.

When the grill is ready, remove the chicken from the marinade and place on grill. Pour the marinade into a small saucepan; bring to a boil and cook until the sauce is reduced by 1/3. Remove from the heat, discard bay leaves and cover to keep warm.

Grill the chicken until the internal temperature at the thickest part of the thigh reaches 160 degrees, about 6 minutes per side. Transfer the chicken to a serving plate.

Spoon the sauce over the chicken, garnish with the pickles and tomatoes and serve.

This recipe yields 4 servings.

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