Port and Black Currant Glazed Chicken Thighs

A robust combination of Port, Dijon mustard, and fresh tarragon makes a quick tasty marinade for these chicken thighs. A last-minute brush with a black currant–jelly glaze adds a sweet note that complements the flavors of the marinade.

1⁄3 cup ruby Port

1⁄4 cup Dijon mustard

1⁄2 teaspoon salt

1⁄4 teaspoon coarsely ground black pepper

2 tablespoons chopped fresh tarragon

8 medium bone-in chicken thighs (about 21⁄2 pounds), skin removed

1⁄4 cup black currant jelly

• Prepare outdoor grill for covered direct grilling over medium heat.
• In large bowl, with wire whisk, mix Port, mustard, salt, pepper, and 1 tablespoon tarragon until well blended. Transfer 3 tablespoons marinade to small bowl; set aside.
• Add chicken to marinade in large bowl; turn until evenly coated. Cover bowl and let stand 15 minutes at room temperature or 30 minutes in refrigerator.
• Meanwhile, add black currant jelly to marinade in small bowl and whisk until blended; set aside.
• Place chicken on grill, cover and cook, turning once, until juices run clear when thickest part of thigh is pierced with tip of knife, about 25 minutes. Brush jelly mixture all over chicken; grill, turning once, until glazed, 1 to 2 minutes longer. Transfer chicken to platter; sprinkle with remaining 1 tablespoon tarragon.

Makes 4 main-dish servings.

Prep: 15 minutes plus marinating

Grill: 25 minutes