Barbecued Chicken Thighs Au Vin Recipes

Steps:

• In a small bowl, combine the coriander, paprika and salt. Pat the chicken thighs dry with paper towels, season on both sides with the spice mixture and place in a gallon-size zip-top bag. Refrigerate for several hours but preferably overnight.
• Prepare and preheat your lump charcoal grill to create two heat zones: high and low.
• Brush the chicken thighs with olive oil and place them skin-side down on the hot side of the grill. Cover and cook for 2 minutes. Uncover and move the chicken to the low side of the grill, skin-side up. Cover and cook until the thighs reach an internal temperature of 160 degrees F, 15 to 20 minutes. Pour half the Blackberry BBQ Sauce into a medium bowl and use it to baste the chicken occasionally during the final 10 minutes of cooking.
• Remove the chicken from the grill. Serve with the remaining sauce on the side.
• In a large saucepan, combine the blackberries, beer, vinegars, sugar, onion, garlic, habanero, chipotle powder, coffee, coriander and cumin. Cook over medium-low heat, stirring occasionally, for 2 hours. Carefully puree the sauce in a blender or food processor, then strain.

Steps:

• Preheat an outdoor grill for medium heat.
• Sprinkle the chicken thighs generously with salt and pepper. Lightly oil the grill grates. Grill the chicken until grill marks appear and an internal temperature of 170 degrees F, about 15 minutes per side.
• While the chicken cooks, make the sauce: Heat the vegetable oil in a small saucepan over high heat. Add the ginger and garlic and cook until soft, 1 to 2 minutes. Add the ketchup, hoisin, sherry, sesame oil, soy sauce and chili garlic sauce. Whisk until smooth and bring to a boil. Remove from the heat and let cool.
• Brush the chicken thighs with about 1/2 cup of the sauce several times in the last 5 minutes of cooking time. Serve the chicken with the extra sauce and with cooked broccoli and white rice.

Steps:

• For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
• Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
• Preheat oven 375 degrees F.
• Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.

Steps:

• Heat oil in a skillet over medium heat, add chicken and saute for 6 minutes, turning once.
• Combine juices in a large bowl.
• Stir together cornstach and 1 TBSP juice mixture in another bowl and set aside.
• Stir soy sauce and next 6 ingredients into remaining juice mixture, pour over the chicken.
• Bring to a boil, cover, reduce heat to low and simmer 35 minutes, turning chicken after 20 minutes.
• Uncover chicken and stir in cornstarch mixture.
• Cook, stirring occasionally, 5 minutes or util sauce is thickened.
• Serve on a bed of rice topped with the green onions.

Steps:

• Preheat oven to 375 degrees F.
• In a large nonstick skillet, melt butter over medium heat being careful not to burn.
• Add the chicken and lightly brown.
• Remove chicken and place in a 9x13-inch baking dish.
• Add onion (if using fresh garlic in place of garlic powder, also add) to the skillet and saute lightly for about 2-3 minutes.
• Meanwhile, in a medium bowl, combine the remaining ingredients and mix well.
• Pour the mixture into the skillet and stir to combine.
• Simmer the sauce for about 15 minutes to allow the flavors to blend nicely.
• Pour sauce over the chicken, then flip pieces so that both sides of the chicken are coated with the sauce.
• Bake the chicken uncovered for about 30-40 minutes or until the chicken is no longer pink and the juices run clear.

Steps:

• Scrub mussels under running water and remove any beards.
• Discard mussels which remain open during handling.
• In a large saucepan combine olive oil, red pepper, garlic, shallots and pancetta.
• Cook over low heat, stirring frequently for 5 minutes.
• Increase heat to high and add wine and mussels.
• Cover and cook for 3 minutes.
• With a slotted spoon remove mussels as they open and place on a warm serving dish; discard any mussels that remain closed.
• Immediately add cream and parsley to the broth and simmer to reduce slightly.
• Add salt and pepper to taste.
• Pour hot broth over mussels in serving dish.
• Dress with chopped parsley.
• Serve immediately with crusty bread.
• Source: International Olive Oil Council.

Steps:

• Rinse chicken thighs and pat dry between paper towels. Transfer to a 1-gallon freezer bag.
• Combine soy sauce, orange juice, olive oil, ketchup, parsley, garlic, lemon juice, oregano, and pepper in a large bowl until well combined. Pour marinade over chicken thighs in the freezer bag. Squeeze out excess air, seal the bag, and marinate in the refrigerator for at least 1 hour, up to 24 hours.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
• Grill chicken in a single layer until no longer pink in the center, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Steps:

• 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.