BARBECUED CHICKEN THIGHS AU VIN

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.