The ingredients are:
- 1 kilogram (2 pounds) chicken thighs
- 50 ml (1/4 tablespoons) brown sugar
- 15 ml (1 tablespoon) lime juice
- 25 ml (3 tablespoon) rice vinegar
- 5 ml (1 teaspoon) Sriracha sauce
- 25 ml (2 tablespoon) soy sauce
- 5 ml (1 teaspoon) honey
- 1 clove garlic, minced
- 5 ml (1 teaspoon) minced ginger
- 10 ml (2 teaspoons) tequila
- 10 ml (2 teaspoons) cornstarch
- 10 ml (2 teaspoons) cold water
- 2 ml (1/2 teaspoon) salt
- 2 ml (1/2 teaspoon) onion powder
- 2 ml (1/2 teaspoon) garlic powder
- 1 ml (1/4 teaspoon) pepper
- 50 ml (1/4 cup) vegetable oil
Mix brown sugar, lime juice, rice vinegar, Sriracha, soy sauce, honey, garlic and ginger in a small saucepan. Bring it to a boil, reduce heat and simmer for 10 minutes. Let cool. Add tequila and stir.
Use a meat injector to inject sauce into the meat on both sides of the thigh bone for each piece.
Sprinkle both sides of the thighs with the salt, onion powder, garlic powder and pepper.
Brush both sides of the chicken with oil.
Put the thighs in a preheated 350 F smoker or oven.
Cook the thighs for 40 minutes, turning every 10 minutes and brushing with oil.
While the chicken is cooking, heat remaining sauce to a low boil. Mix the cornstarch in the cold water. Stir the cornstarch mixture into the sauce and cook until thickened.
Make sure the internal temperature of the chicken is over 165 F (it was 176 F when I checked).
Take the chicken off the heat and brush with the thickened sauce.
The Louisiana Grills pellet smoker did a great job on these. The skin was crisp and bite through. I loved it. The chicken was moist and there was a sweet, sour and spicy tone from the sauce. I really liked it. Fortunately, so did She Who Must Be Obeyed. Maybe I'll stop getting the hairy eyeball over the pellet smoker.