Ingredients for Barbecued Chicken Thighs Au Vin
- 1 1/2 lbs bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 2 tablespoons butter
- 1 cup finely chopped shallots
- 2 cloves minced garlic
- 1/2 cup red wine jelly
- 1 cup dry red wine
- 1/2 cup chicken stock
- zest of 1 orange
- 1 tablespoon Dijon mustard
- 1 teaspoon grated fresh ginger
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How to Make Barbecued Chicken Thighs Au Vin
- Place 1.5 lbs bone-in, skin-on chicken thighs in a large freezer bag.
- In a medium saucepan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
- Add 1 cup finely chopped shallots and 2 cloves minced garlic. Cook for 5 minutes, or until softened.
- Stir in 1/2 cup red wine jelly, 1 cup dry red wine (like Pinot Noir or Burgundy), 1/2 cup chicken stock, zest of 1 orange, 1 tablespoon Dijon mustard, and 1 teaspoon grated fresh ginger.
- Heat gently until the jelly has completely melted, stirring occasionally.
- Remove from heat and let the marinade cool completely to room temperature.
- Pour the marinade over the chicken thighs in the freezer bag. Seal tightly and refrigerate for at least 3 hours, or preferably overnight.
- Remove chicken from marinade; reserve marinade.
- Pour reserved marinade into a small saucepan and bring to a boil over medium-high heat.
- Reduce heat to low and simmer for 5 minutes to reduce and thicken slightly.
- Preheat your barbecue grill to medium heat (approximately 350°F).
- Place chicken thighs on the preheated grill, skin-side up. Grill for 20 minutes.
- Brush the chicken thighs generously with the reduced marinade.
- Turn the chicken thighs and continue grilling for another 10-20 minutes, or until a meat thermometer inserted into the thickest part registers 180°F.
- Brush with marinade frequently during the last 10 minutes of cooking for extra glaze and flavor.
- Remove from grill and let rest for 5 minutes before serving. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
29g
Fat
23g
Carbs
3g
