Barbecue chicken thighs with wine is a traditional recipe that combines intense flavors and a juicy texture. Originating from various regions where barbecue is a highly valued technique, this preparation has been adapted in several Latin American countries. For example, in Mexico and Central America, it is common to find variants with local spices, while in countries like Argentina and Chile, the use of red wine to pair and add depth to the flavor is frequent.
In some countries, it is simply known as "grilled chicken with wine sauce," although the essence of the recipe remains similar. The mix of ingredients and the marinating process allow the chicken to absorb a unique flavor, with sweet, acidic notes and a spicy touch that make it a perfect dish to share at family gatherings or with friends.
How to Prepare Barbecue Chicken Thighs with Wine
Ingredients: Chicken Thighs, Vegetable Oil, Butter, Shallots, Garlic, Red Currant Jelly, Red Wine, Chicken Broth, Orange Zest, Dried Mustard, Ginger.
Steps:
Place 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 soft.
Add jelly, wine, broth, orange zest, mustard, and ginger.
Heat until the jelly has melted.
Remove from heat and let cool to a lukewarm temperature.
Pour the marinade over the chicken, seal the bag, and refrigerate for at least 3 hours.
Strain the marinade into a saucepan and bring to a boil.
Reduce heat and simmer for 5 minutes.
Use as a basting sauce during grilling.
Preheat the grill to medium heat.
Place the chicken thighs on the grill rack, skin side up, and grill for 20 minutes.
Baste occasionally with the marinade.
Turn the thighs over and cook for another 10-20 minutes or until a meat thermometer inserted into the thickest part reads 180°F.
Baste occasionally with the marinade.
