Tequila Sunrise Chicken

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(Click on pic to enlarge)

“This is the best chicken I ever ate. Ever!!!,” said the Little Woman.

I just can’t get any better endorsement than that. It is getting to be the last days of summer and I wanted to grill something special before the weather changes.

IN FACT, the Little Woman ate all the leftovers by herself when I wasn’t even looking. Now ain’t that something right there, I do declare, sometimes life ain’t fair, I just got kicked in the rump by a mean ole mare.

Now the picture I took of my plate was out of focus so I had to rely on the Little Woman’s plate (shown above). She eats her corn on the cob; I cut the corn off the cob. I’ll post my plate below so you can see what I ate.

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Marinade:

½ orange juice
¼ cup olive oil
¼ cup Tabasco hot sauce
¼ cup Dijon mustard
1 TBSP orange zest
½ cup Tequila
5 chicken thighs with skin and bone

Place the chicken in a plastic bag and add the marinade. Leave in the refrigerator overnight.

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Glaze:
2 TBSP butter
¼ cup honey
¼ cup orange juice
¼ cup Sweet Baby Rays BBQ sauce (or your favorite store bought BBQ sauce)
1 TBSP orange zest
2 TBSP Dijon mustard
1 garlic clove, minced

Heat all glaze ingredients in a sauce pan on very low heat for about 10 minutes.

Make fire and separate coals wide enough for a Pyrex baking pan to create indirect heat. Cover the bottom of the Pyrex pan with aluminum foil so that cleaning the pan will be easier.

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(Click on pic to enlarge)

Remove the chicken from the marinade bag and discard the marinade and bag. Cook the chicken skin side down over direct medium heat until nicely marked, about 5 minutes. Move the chicken into the Pyrex pan. Add apple wood chips to the fire and cook/smoke the chicken for 1 hour.

Cook until chicken is no longer pink. Spoon the glaze onto the chicken and cook another 15 minutes. Serve warm.

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