BBQ Recipes: Slow-Grilled Tequila-Citrus Chicken Thighs

Slow-Grilled Tequila-Citrus Chicken Thighs
Recipe from Weber’s Charcoal Grilling™ by Jamie Purviance

Serves: 4
Prep time: 10 minutes
Marinating time: 6 to 8 hours
Grilling time: 30 to 40 minutes

Marinade
1/2 cup fresh orange juice
1/4 cup tequila
2 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 tablespoon Tabasco® chipotle pepper sauce
1 tablespoon roughly chopped garlic
1-1/2 teaspoons kosher salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper

8 chicken thighs (with bone and skin), trimmed of excess fat and skin

1. In a medium bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for 6 to 8 hours, turning once.

2. Remove the chicken thighs from the bag and pour the marinade into a small saucepan. Bring the marinade to a boil and let it boil for at least 30 seconds to kill any raw chicken bacteria.

3. Brush the cooking grates clean. Grill the chicken thighs, skin side down first, over direct low heat (250° to 350°F), with the lid closed as much as possible, until the meat is firm and no longer pink near the bone, 30 to 40 minutes, turning every 5 minutes and swapping their positions as needed for even cooking. During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade. Serve warm or at room temperature.