Red Currant Chicken Thighs Recipe
Ingredients
1/2 cup redcurrant jelly 125 ml
1 Tb lemon juice 15 ml
1 tsp dried thyme 5 ml
1/4 tsp each salt and pepper 1 ml
6 chicken thighs, skinned 6
Directions
In shallow nonmetallic dish large enough to hold chicken thighs in single layer, whisk together redcurrant jelly, lemon juice, thyme, salt and pepper until smooth.
Add chicken, turning to coat with marinade.
Refrigerate, covered, at least 2 hours or up to 24 hours, turning occasionally.
Remove chicken from marinade, reserving marinade.
Place chicken meaty side down on oiled barbecue grill; grill over medium heat 5 minutes.
Turn chicken; grill 20 to 25 minutes, basting with reserved marinade halfway through cooking time, until chicken is golden brown and no longer pink at the bone.
Add chicken, turning to coat with marinade.
Refrigerate, covered, at least 2 hours or up to 24 hours, turning occasionally.
Remove chicken from marinade, reserving marinade.
Place chicken meaty side down on oiled barbecue grill; grill over medium heat 5 minutes.
Turn chicken; grill 20 to 25 minutes, basting with reserved marinade halfway through cooking time, until chicken is golden brown and no longer pink at the bone.
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