Ingredients

Marinade:

3 tablespoons olive oil

3 tablespoons orange juice

1 teaspoon minced garlic

1 teaslpoon oregano

2 chipotle chiles with 2 tablespoons adobo sauce, mashed together

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

8 chicken thighs, with bone and skin

Glaze:

Finely grated zest from one orange

2 tablespoons fresh orange juice

2 tablespoons orange marmalade

Finely grated zest from one lime

1 teaspoon Tabasco chipotle sauce

Preparation

  1. In a small bowl, mix the marinade ingredients. Put the chicken thighs in a large resealable plastic bag and pour in the marinade. Press the air out of the bag, seal, turn and refrigerate for 2 to 4 hours.
  2. In a small bowl, mix the glaze ingredients.
  3. Preheat grill to cook at Direct Low Heat (300 to 350 degrees).
  4. Remove the chicken thighs from the bag and discard the marinade. Grill until meat is firm and no longer pink near the bone, 30 to 40 minutes, turning 2-4 times and brushing frequently with the glaze.