6 chicken thighs, skinless (about 1 1/2 lbs)
1 teaspoon vegetable oil
1 teaspoon butter OR margarine
2 tablespoons shallots, finely chopped
1 clove garlic, minced
1/4 cup red currant jelly
1/2 cup red wine
1/4 cooked chicken stock OR orange juice
1 grated orange rind
1/2 teaspoon dry mustard
1/2 teaspoon ground ginger

put chicken thighs in a freezer bag.

in a saucepan, heat oil and margarine. 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 into freezer bag with chicken, close bag, and refrigerate for at least 3 hours.

drain marinade into a saucepan and bring it to a boil. reduce heat and simmer 5 minutes. use as a basting sauce during grilling.

turn the grill to medium heat. grill for 20 minutes. brush occasionally with marinade.

turn thighs and cook another 10 to 20 minutes. continue brushing occasionally with marinade until done.

6 servings