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1
Place the chicken in a container large enough to hold the chicken and the marinade in a shallow layer.
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2
You may need to use 2 containers.
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3
In a medium bowl combine the remaining ingredients and whisk well to combine.
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4
Pour all but 3/4 cup of marinade over the chicken and refrigerate for 30 minutes to 3 hours.Place the remaining marinade in the refrigerator.
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5
Prepare your grill.
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6
Turn on all the burners of your gas grill to medium high and close the lid.
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7
Allow to preheat for 10 minutes.
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8
Turn off half the burners; this will create an oven effect in your BBQ.
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9
Cooking times are approximate, the times I have given worked for the size of chicken thighs I used.
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10
Cook your chicken until it is golden brown with good grill marks on the skin side, the juices run clear, and they reach an internal temperature of 165 degrees F to 170 degrees F. Place the chicken on the hot side of the grill skin side down and close the lid for 3 minutes.
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11
Give the chicken a quarter turn, close the lid and cook another 2 minutes.
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12
This will make those great grill marks.
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13
After 3 minutes, flip the chicken and cook another 3 minutes with the lid closed.
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14
Open the BBQ and move the chicken to the other side of the grill, skin side up.
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15
Close the lid and cook an additional 10 minutes or until the juices run clear and they reach an internal temperature of 165 degrees F to 170 degrees F.
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16
Remove the thighs to a platter and tent with foil.
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17
Meanwhile, bring the reserved marinade to a boil.
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18
Boil until reduced by half, then brush on the chicken prior to serving.
