Slow-Grilled Tequila-Citrus Chicken Thighs

D made these. I really didn't taste the tequila or the citrus. But they were juicy and good.

Slow-Grilled Tequila-Citrus Chicken Thighs

This particular recipe takes grilled chicken to new heights, when the smoky flavor of the grill combines with the tangy and sweet flavors of the tequila and citrus marinade. The key is an overnight marinating - so the flavors seep deep into the meat, insuring a juicy, flavorful finished product. The smell coming from the grill will drive your guests crazy, guaranteed.

Yields: 4 servings

Marinade

1/2 cup fresh orange juice

1/2 cup tequila

2 tablespoons fresh lime juice

2 tablespoons extra virgin olive oil

1 tablespoon Tabasco? chipotle pepper sauce

1 tablespoon roughly chopped garlic

11/2 teaspoons kosher salt

1 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

8 chicken thighs (with bone and skin), 5 to 6 ounces each, trimmed of excess fat and skin

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. 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. Let the chicken sit at room temperature for 20 to 30 minutes before grilling. Brush the cooking grate 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, 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. From Weber's Charcoal Grilling by Jamie Purviance