Barbecued Chicken Thighs Au Vin

Put chicken thighs in a freezer bag.

In a saucepan, heat oil and butter; add shallots and garlic, cook over medium heat for 5 minutes or until softened.

Add jelly, wine, stock, orange rind, mustard and ginger.

Heat until the jelly has just melted.

Remove from heat and cool to lukewarm.

Pour marinade over chicken, close bag and refrigerate for at least 3 hours.

Drain marinade into a saucepan and bring to a boil.

Reduce heat and simmer 5 minutes.

Use as a basting sauce during barbecuing.

Turn the barbecue to medium heat. Put chicken thighs on the grate, skin side up, and grill for 20 minutes.

Brush occasionally with marinade. Turn thighs and cook another 10 - 20 minutes or until a meat thermometer inserted in the thickest part reads 180ºF.

Brush occasionally with marinade.