Barbecued Chicken Thighs au Vin
What's the best way to BBQ chicken? Marinated and grilled slowly, like this Barbecued Chicken Thighs au Vin recipe!
Cooking MethodGrilling
Ingredients
- 6 chicken thighs (about 1 1/2 pounds)
- 1 teaspoon vegetable oil
- 1 teaspoon butter
- 2 tablespoon shallots, finely chopped
- 1 clove garlic, minced
- 1/4 cup red currant jelly
- 1/2 cup red wine
- 1/4 cup chicken stock or orange juice
- 1 grated orange rind
- 1/2 teaspoon dry mustard
- 1/2 teaspoon ground ginger
Instructions
- Put chicken thighs in a freezer bag.
- In a saucepan, heat oil and butter; add shallots and garlic, cook over medium heat for 5 minutes or until softened.
- Add jelly, wine, stock, orange rind, mustard and ginger.
- Heat until the jelly has just melted. Remove from heat and cool to lukewarm.
- Pour marinade over chicken, close bag and refrigerate for at least 3 hours.
- Drain marinade into a saucepan and bring to a boil. Reduce heat and simmer 5 minutes. Use as a basting sauce during barbecuing.
- Turn the barbecue to medium heat. Put chicken thighs on the grate, skin side up, and grill for 20 minutes. Brush occasionally with marinade.
- Turn thighs and cook another 10 - 20 minutes. Continue brushing occasionally with marinade until done.