Slow-Grilled Tequila-Citrus Chicken Thighs
MARINADE
1/2 cup fresh orange juice
1/4 cup Tequila
2 TB. fresh lime juice
2 TB. extra virgin olive oil
1 TB. Tabasco
1 TB. roughly chopped garlic
1 1/2 tsp. kosher salt
1 tsp. dried oregano
1/4 tsp. freshly ground black pepper
8 chicken thighs (with bone and skin), 5 to 6 oz. each, trimmed of excess fat and skin
1. In a medium bowl mix the marinade ingredients. Put the chicken thighs in the marinade and marinate in refrigerator for 6 to 8 hours.
2. Prepare a two-zone fire for low heat.
3. Remove the thighs from marinade and pour marinade into a small saucepan. Boil for at least 30 seconds to kill raw chicken bacteria. Let the chicken
sit at room temperature for 20 to 30 minutes before grilling.
4. 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. Makes 4 servings
Source: Weber's Charcoal Grilling-Jamie Purviance-2007
MARINADE
1/2 cup fresh orange juice
1/4 cup Tequila
2 TB. fresh lime juice
2 TB. extra virgin olive oil
1 TB. Tabasco
1 TB. roughly chopped garlic
1 1/2 tsp. kosher salt
1 tsp. dried oregano
1/4 tsp. freshly ground black pepper
8 chicken thighs (with bone and skin), 5 to 6 oz. each, trimmed of excess fat and skin
1. In a medium bowl mix the marinade ingredients. Put the chicken thighs in the marinade and marinate in refrigerator for 6 to 8 hours.
2. Prepare a two-zone fire for low heat.
3. Remove the thighs from marinade and pour marinade into a small saucepan. Boil for at least 30 seconds to kill raw chicken bacteria. Let the chicken
sit at room temperature for 20 to 30 minutes before grilling.
4. 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. Makes 4 servings
Source: Weber's Charcoal Grilling-Jamie Purviance-2007