Barbecued Chicken Thighs Au Vin
Ingredients
Food Safety
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Steps
Place chicken thighs in plastic bag; set in bowl.
In saucepan, heat oil and butter; add shallots and garlic, cook over medium heat for 5 minutes or until softened.
Add jelly, wine, stock, orange zest, mustard and ginger. Heat only until jelly has melted. Remove from heat; let cool to lukewarm.
Pour marinade over chicken.
Press air out of bag and secure with twist tie.
Marinate at least 3 hours or overnight in refrigerator. Drain marinade into saucepan, bring to boil; simmer 5 minutes, reserve.
Place chicken thighs, skin side up, on greased grill about 5 inches (12 cm) from heat.
Cook over medium-hot coals (medium-high on gas-fired grill) for 20 minutes, brushing occasionally with marinade.
Turn and cook 10 minutes longer or until internal temperature reaches 165°F (74°C).
Helpful Tip
For extra rich flavour, marinate overnight.
Nutrition Info
| Per 170 g serving | Amount |
|---|---|
| Calories | 240 |
| Protein | 22 g |
| Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrate | 12 g |
| Sugar | 8 g |
| Cholesterol | 100 mg |
| Sodium | 115 mg |
| Per 170 g serving | % Daily Value |
|---|---|
| Potassium | 10 |
| Calcium | 2 |
| Iron | 8 |
| Vitamin A | 4 |
| Vitamin C | 15 |
| Vitamin B6 | 23 |
| Vitamin B12 | 20 |
| Folate | 8 |
| Zinc | 25 |
