Barbecued Chicken Thighs Au Vin

Serves: 6

6 chicken thighs (about 1 ½ lb / 750 g)
1 Tbsp vegetable oil 15 mL
1 Tbsp butter 15 mL
2 Tbsp finely chopped shallots 30 mL
1 clove garlic, minced
¼ cup red currant jelly 50 mL
½ cup red wine 125 mL
¼ cup chicken stock or orange juice 50 mL
1 tsp grated orange rind 5 mL
½ tsp dry mustard 2.5 mL
½ tsp ground ginger 2.5 mL

Preparation:

1. Place chicken thighs in plastic bag; set in bowl.
2. In saucepan, heat oil and butter; add shallots and garlic, cook over medium heat for 5 minutes or until softened.
3. Add jelly, wine, stock, orange rind, mustard and ginger. Heat only until jelly has melted. Remove from heat; let cool to lukewarm.
4. Pour marinade over chicken.
5. Press air out of bag and secure with twist tie.
6. Marinate at least 3 hours or overnight in refrigerator. Drain marinade into saucepan, bring to boil; simmer 5 minutes, reserve.
7. Place chicken thighs, skin side up, on greased grill about 5 inches (12 cm) from heat.
8. Cook over medium-hot coals (medium-high on gas-fired grill) for 20 minutes, brushing occasionally with marinade.
9. Turn and cook 10 minutes longer or until juices run clear when chicken is pierced with fork.

Cooking Tip:

Bite-size pieces of chicken for kabobs, started in the microwave, ensure even cooking of meat and vegetables on the grill. Place thickest parts to out-side of microwaveable dish. Microwave, covered with paper towel, at high for 2 to 3 minutes per pound (4 to 6 minutes per kg). Microwave cut-up pieces with thickest parts at outer edge of dish, covered with paper towel, at high for 4 minutes per pound (8 minutes per kg), turning if necessary. (BARBECUING REPLACES STANDING TIME)

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