Barbecued Chicken Thighs Au Vin
photo by HeatherFeather
- Ingredients:
- 11
- Serves:
-
6
ingredients
- 6 chicken thighs (about 1 1/2lbs)
- 1 teaspoon vegetable oil
- 1 teaspoon butter
- 2 tablespoons shallots, finely chopped
- 1 clove garlic, minced
- 1⁄4 cup red currant jelly
- 1⁄2 cup red wine
- 1⁄4 cup chicken stock or 1/4 cup orange juice
- 1 teaspoon orange rind, grated
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon ginger, ground
directions
- 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 or until a meat thermometer inserted in the thickest part reads 180ºF.
- Brush occasionally with marinade.
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Reviews
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Dancer you continue to amaze me. This recipe is so easy to make and so good I did not know what"blackuce heat" meant but just put it back on the stove and simmered it for 5 minutes. I used skinless boneless breast but followed your recipe (cooking time was shorter).Great blend of flavors that complimented each other perfectly. Thanks Dancer for another great recipe -
Used chopped onions not shallots; chicken stock, not orange juice; added a few cut-up cherries to the sauce. Very tasty. Extra cooked sauce would be nice to pour over the thighs when served. 6-18-2010 -
Great flavors going on with this chicken. I made some up and froze some and had 2 of the thighs with some lemon rice. Excellent choice! -
Absolutely delicious! My wife and I both loved it. I did it exactly as the recipe directed, using orange juice. Next time I am going to try it with cornish game hens.
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I made this last night and we thoroughly enjoyed it. The thighs were tender and juicy and the marinade/basting sauce had wonderful flavors. I made it using orange juice instead of chicken broth and I think I'd like it even better with the broth. The sweetness of the marinade needed some saltiness to balance it, and the broth may have provided that. Next time I'll try either the broth or a bit of soy sauce. I'll be making this a lot, and can see using it for a great appetizer with thighs cut in chunks and skewered before grilling. I, too, would make an extra batch of marinade to use as a dipping sauce. Thanks for a wonderful recipe.
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Tweaks
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I made this last night and we thoroughly enjoyed it. The thighs were tender and juicy and the marinade/basting sauce had wonderful flavors. I made it using orange juice instead of chicken broth and I think I'd like it even better with the broth. The sweetness of the marinade needed some saltiness to balance it, and the broth may have provided that. Next time I'll try either the broth or a bit of soy sauce. I'll be making this a lot, and can see using it for a great appetizer with thighs cut in chunks and skewered before grilling. I, too, would make an extra batch of marinade to use as a dipping sauce. Thanks for a wonderful recipe.
RECIPE SUBMITTED BY
Dancer
Guelph, 0
