Whiskey Pineapple Chicken

By cindygwest

Ingredients

• 2 cups bourbon
• 2 cups unsweetened pineapple juice
• 1 cup hoisin sauce
• 2 tablespoons minced fresh gingerroot
• 2 tablespoons coarsely ground pepper, divided
• 4 teaspoons Worcestershire sauce
• 8 garlic cloves, minced
• 1 tablespoon kosher salt, divided
• 5 pounds boneless skinless chicken thighs
• 1 cup sliced sweet red pepper
• 1 cup sliced yellow onions
• 2 tablespoons olive oil

Details

Servings 10

Preparation

Step 1

Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon salt until blended. Whisk bourbon, pineapple juice, hoisin sauce, ginger, 1 Tbsp. pepper, Worcestershire sauce, garlic and 1 tsp. salt until blended. Place chicken in a shallow dish. Add half of marinade; turn to coat. Cover and refrigerate, overnight, turning occasionally. Cover and refrigerate remaining marinade.
Drain chicken, discarding marinade in bag. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side.
Meanwhile, toss pepper and onion slices in oil and remaining salt and pepper. Grill, turning frequently, until soft, 5-7 minutes. In a small saucepan on the grill, cook reserved marinade over medium heat, stirring occasionally, until slightly thickened, about 10 minutes. Chop grilled pepper and onion. Sprinkle over chicken; serve with sauce. Yield: 10 servings.
It's important to use coarsely crushed pepper. Anything finer and the pepper flavor will be overpowering. If finely ground is all you have, reduce amount of pepper by about one-third.