Ingredients
2 cups bourbon2 cups unsweetened pineapple juice1 cup hoisin sauce2 tablespoons minced fresh gingerroot2 tablespoons coarsely ground pepper, divided4 teaspoons Worcestershire sauce8 garlic cloves, minced1 tablespoon kosher salt, divided5 pounds boneless skinless chicken thighs1 cup sliced sweet red pepper1 cup sliced yellow onions2 tablespoons olive oil
Preparation
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 the marinade; turn to coat. Cover and refrigerate overnight, turning occasionally. Cover and refrigerate remaining marinade.
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.
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.
