BARBECUED CHICKEN THIGHS AU VIN
Make and share this Barbecued Chicken Thighs Au Vin recipe from Food.com.
Provided by Dancer
Categories Chicken Thigh & Leg
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 273.4, Fat 15.9, SaturatedFat 4.7, Cholesterol 80.9, Sodium 95.8, Carbohydrate 11.7, Fiber 0.2, Sugar 7.5, Protein 16.7
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