Smoked Burbon Chicken Thighs

Smokey Bob

Had a craving for chicken thighs today and decided to do a twist on an old recipe of mine. I fixed the usual burbon chicken thighs but added a fist size piece of hickory to the fire. Boy are they good. I served them on top of a bed of salad greens, tomatoes, cucumber, and red onion with a honey mustard dressing.[p]2 packages boneless, skinless chicken thighs (about 18 thighs)[p]Marinade
3/4 cup burbon
3/4 cup soy sauce
3/4 cup brown sugar
1/4 cup dried onion flakes or shreds
2 TB grated fresh ginger
2-3 cloves garlic pressed
1 rounded tsp. Sambal or other hot stuff to taste[p]2 tsp cornstarch dissolved in 2 TB water[p]Put all of the marinade ingredients thru Sambal in a quart jar and shake to mix well.
Divide thighs between two 1 gallon ziplock bags. Divide marinade between two bags. Squeeze out as much air as possible, seal and massage to distribute marinade. Refrigerate overnite.[p]Remove chicken from bags, saving marinade into a small pan. I cooked direct at 450ºƒ with a hunk of hickory.
Boil reserved marinade for at least 3 min. Add enough cornstarch/water mixture to thicken marinade. Spoon the thicked sauce on the thighs after the first turn. I cook for about 10-12 min./per side.[p]Enjoy,[p]Smokey Bob

[ul][li]Smoked Burbon Chicken Thighs[/ul]

Smokey Bob

<p />Smokey Bob, $%(P&)^%#^*$$( Computers
Here is the picture I forgot!![p]SB