Slow-Grilled Tequila-Citrus Chicken Thighs

MARINADE

1/2 c fresh orange juice

1/4 c tequila

2 T fresh lime juice

2 T extra virgin olive oil

1 T Tabasco chipotle pepper sauce

1 T roughly chopped garlic

1 1/2 t kosher salt

1 t dried oregano

1/4 t freshly ground black pepper

8 chicken thighs (with bone & skin

(5-6 ounces each, trimmed of excess fat & skin)

DIRECTIONS

1.  In a medium bowl mix the marinade ingredients.  Put the chicken thighs in a large, resealable plastic bag and pour the 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 6-8 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 chicken bacteria.  let the chicken sit at a room temperature for 20-3 minutes before grilling.

3.  Brush the cooking grates clean.  Grill the chicken, skin side down first, over direct low heat with the lid closed as much as possible, until the meat is firm and no longer pink near the bone. (approx. 30 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.

[ As seen in Weber Charcoal Grilling, the art of cooking with live fire by Jamie Purviance ]