Whiskey Pineapple Chicken

• 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

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 170u0b0, 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.

bourbon, pineapple juice, hoisin sauce, fresh gingerroot, ground pepper, worcestershire sauce, garlic, kosher salt, chicken thighs, sweet red pepper, onions, olive oil

Taken from www.tasteofhome.com/recipes/whiskey-pineapple-chicken/ (may not work)