Slow-Grilled Chicken Thighs

Barbeque, Chicken, Marinades, Poultry


1/2 cup fresh orange juice

1/4 cup tequila or gin

2 tablespoons fresh lime juice

2 tablespoons EVOO

1 tablespoon Tobasco chipotle sauce

1 tablespoon minced garlic

1 teaspoon kosher salt

1 teaspoon dried oregano

1/4 teaspoon freshly ground black pepper

8-12 chicken thighs with bone & skin


1. 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 8 hours or overnight, 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.

To check for doneness, pull one of the thickest thighs from the grill and cut into the underside. If the color of the meat near the bone is still pink, put it back on the grill until it is fully cooked.