Barbecued Chicken Thighs Au Vin

From: Vina

On Feb 13, 2005

I made this last night and we thoroughly enjoyed it. The thighs were tender and juicy and the marinade/basting sauce had wonderful flavors. I made it using orange juice instead of chicken broth and I think I'd like it even better with the broth. The sweetness of the marinade needed some saltiness to balance it, and the broth may have provided that. Next time I'll try either the broth or a bit of soy sauce. I'll be making this a lot, and can see using it for a great appetizer with thighs cut in chunks and skewered before grilling. I, too, would make an extra batch of marinade to use as a dipping sauce. Thanks for a wonderful recipe.

From: DDW

On Apr 27, 2004

Nice flavor! I had some boneless, skinless thighs in the freezer and decided to give this recipe a try and it was a success. I made it as it. Everyone enjoyed it but since we aren't huge thigh fans I think I'll try it out on some breasts and see how that turns out.

From: Bergy

On Aug 13, 2002

Dancer you continue to amaze me. This recipe is so easy to make and so good I did not know what"blackuce heat" meant but just put it back on the stove and simmered it for 5 minutes. I used skinless boneless breast but followed your recipe (cooking time was shorter).Great blend of flavors that complimented each other perfectly. Thanks Dancer for another great recipe

From: HeatherFeather

On Apr 19, 2004

Mmmm Mmmm good. The marinade is very flavorful - I liked the currant jelly and the ginger especially. I used a nice Valpolicella (medium dry) red wine in this. I let it soak in the marinade overnight. The thighs came out very moist and tender. The one thing I would do differently next time is to make an extra batch of marinade to serve as a dipping suace, because I enjoyed the flavor so much.