This take on coq au vin is an easy way to achieve the flavours of the classic dish without committing to the extensive time and effort it takes. All of the key flavours of coq au vin are present in the marinade and allowed to develop as the chicken sits prior to cooking. The barbeque brings these flavours to a whole new level.
- 6 chicken thighs
- 1 tbsp (15 mL) vegetable oil
- 1 tbsp (15 mL) butter
- 2 tbsp (30 mL) shallots, finely-chopped
- 1 clove garlic, minced
- 1/4 cup (60 mL) red currant jelly
- 1/2 cup (125 mL) red wine
- 1/4 cup (60 mL) chicken broth or 1/4 cup (60 mL) orange juice
- 1 tsp (5 mL) orange zest, grated
- 1/2 tsp (2.5 mL) mustard powder
- 1/2 tsp (2.5 mL) ginger, ground
- 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).
For more recipes, visit bcchicken.ca or Chicken.ca