Barbecued Chicken Thighs Au Vin Recipe

Ingredients for Barbecued Chicken Thighs Au Vin

• 1.5 lbs bone-in, skin-on chicken thighs
• Vegetable Oil
• 2 tablespoons butter
• 1 cup finely chopped shallots
• 2 cloves minced garlic
• Red Currant Jelly
• Red Wine
• Chicken Stock
• Zest of 1 orange
• Dry Mustard
• 1 teaspoon grated fresh ginger

How to Make Barbecued Chicken Thighs Au Vin

1. Place 1.5 lbs bone-in, skin-on chicken thighs in a large freezer bag.
2. In a medium saucepan, melt 2 tablespoons of butter with 1 tablespoon of olive oil over medium heat.
3. Add 1 cup finely chopped shallots and 2 cloves minced garlic. Cook for 5 minutes, or until softened.
4. 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.
5. Heat gently until the jelly has completely melted, stirring occasionally.
6. Remove from heat and let the marinade cool completely to room temperature.
7. Pour the marinade over the chicken thighs in the freezer bag. Seal tightly and refrigerate for at least 3 hours, or preferably overnight.
8. Remove chicken from marinade; reserve marinade.
9. Pour reserved marinade into a small saucepan and bring to a boil over medium-high heat.
10. Reduce heat to low and simmer for 5 minutes to reduce and thicken slightly.
11. Preheat your barbecue grill to medium heat (approximately 350°F).
12. Place chicken thighs on the preheated grill, skin-side up. Grill for 20 minutes.
13. Brush the chicken thighs generously with the reduced marinade.
14. 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.
15. Brush with marinade frequently during the last 10 minutes of cooking for extra glaze and flavor.
16. Remove from grill and let rest for 5 minutes before serving. Serve hot and enjoy!