Whiskey Pineapple Chicken

Name: Whiskey Pineapple Chicken
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

12 ingredients

3 steps

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

Directions

1

Whisk together bourbon, pineapple juice, hoisin sauce, ginger, 1 tablespoon pepper, Worcestershire sauce, garlic and 1 teaspoon 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.
2

Drain chicken, discarding the marinade. Grill chicken, covered, on a greased grill rack over medium-high direct heat until a thermometer reads 170°, 5-6 minutes on each side.
3

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.