About the Recipe
Ingredients
2 cups bourbon
2 cups unsweetened pineapple juice
1 cup hoisin sauce
2 tablespoons fresh gingerroot minced
2 tablespoons coarsely ground pepper divided
4 teaspoons Worcestershire sauce
8 cloves garlic minced
1 tablespoon kosher salt divided
5 pounds chicken thighs boneless and skinless
1 cup sweet red pepper sliced
1 cup yellow onions sliced
2 tablespoons olive oil
Preparation
In a small bowl, whisk the bourbon, the pineapple juice, the hoisin sauce, the ginger, 1 tablespoon of the pepper, the Worcestershire sauce, the garlic, and 1 teaspoon of the salt together until blended.
Place the chicken in a shallow dish, add 1/2 of the marinade, and turn to coat.
Cover the chicken and refrigerate for at least 8 hours and up to overnight, turning occasionally.
Cover and refrigerate the remaining marinade.
Grease the grill rack.
Preheat the grill to medium-high heat.
Drain the chicken and discard the marinade it was soaking in.
Grill the chicken, covered, until a thermometer inserted into the center of the chicken reads 170 degrees F, about 5-6 minutes on each side.
In a medium bowl combine the peppers, the onions, the olive oil, the remaining salt, and the remaining pepper.
Grill the peppers and the onions, turning frequently, until soft, about 5-7 minutes.
In a small saucepan on the grill, cook the reserved marinade over medium heat, stirring occasionally, until it thickens slightly, about 10 minutes.
Chop the grilled pepper and the grilled onions and sprinkle them over the chicken