Barbecued Chicken Thighs Au Vin

• 6 chicken thighs (about 1 1/2lbs)
• 1 teaspoon vegetable oil
• 1 teaspoon butter
• 2 tablespoons shallots, finely chopped
• 1 clove garlic, minced
• 14 cup red currant jelly
• 12 cup red wine
• 14 cup chicken stock or 14 cup orange juice
• 1 teaspoon orange rind, grated
• 12 teaspoon dry mustard
• 12 teaspoon ginger, ground

1. Put chicken thighs in a freezer bag.
2. In a 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.
4. Heat until the jelly has just melted.
5. Remove from heat and cool to lukewarm.
6. Pour marinade over chicken, close bag and refrigerate for at least 3 hours.
7. Drain marinade into a saucepan and bring to a boil.
8. Reduce heat and simmer 5 minutes.
9. Use as a basting sauce during barbecuing.
10. Turn the barbecue to medium heat.
11. Put chicken thighs on the grate, skin side up, and grill for 20 minutes.
12. Brush occasionally with marinade.
13. Turn thighs and cook another 10 - 20 minutes or until a meat thermometer inserted in the thickest part reads 180 degrees F.
14. Brush occasionally with marinade.

chicken, vegetable oil, butter, shallots, clove garlic, red currant, red wine, chicken, orange rind, mustard, ginger

Taken from www.food.com/recipe/barbecued-chicken-thighs-au-vin-931 (may not work)