Lusty Monk Thighs

3/4 cup molasses

1/2 cup olive oil

1/2 cup ruby port

2 tablespoons Lusty Monk Alter Boy mustard

2 tablespoons soy sauce

2 tablespoons freshly ground pepper

1 tablespoon Worcestershire sauce

1 onion, minced

3-4 lbs Chicken Thighs

In a large bowl, stir together the molasses, olive oil, port, mustard, soy sauce, pepper, Worcestershire sauce and shallot. Let stand for 30 minutes. Add the chicken thighs and turn to coat. Refrigerate overnight.

1. Preheat barbecue for medium heat, I use a Weber Kettle grill and spread the briquettes around the outer edges of the grill after they are hot and place tin foil on the bottom to act as a deflector. Keep wood chips soaking in water around for smoke, mesquite, or apple are good.

2. Remove the chicken from the marinade and arrange the pieces on the middle of the grill. Brush the chicken with the Lusty Monk Mustard Sauce and grill over a medium-hot fire turning often and rotating to cook evenly, until cooked through and nicely glazed. Serve hot or at room temperature.

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