Grilled Chicken with Mojo Criollo

Place the chicken in a container large enough to hold the chicken and the marinade in a shallow layer. You may need to use 2 containers. In a medium bowl combine the remaining ingredients and whisk well to combine. Pour all but 3/4 cup of marinade over the chicken and refrigerate for 30 minutes to 3 hours.Place the remaining marinade in the refrigerator.

Prepare your grill. Turn on all the burners of your gas grill to medium high and close the lid. Allow to preheat for 10 minutes. Turn off half the burners; this will create an oven effect in your BBQ. Cooking times are approximate, the times I have given worked for the size of chicken thighs I used. Cook your chicken until it is golden brown with good grill marks on the skin side, the juices run clear, and they reach an internal temperature of 165ºF to 170ºF. Place the chicken on the hot side of the grill skin side down and close the lid for 3 minutes. Give the chicken a quarter turn, close the lid and cook another 2 minutes. This will make those great grill marks. After 3 minutes, flip the chicken and cook another 3 minutes with the lid closed. Open the BBQ and move the chicken to the other side of the grill, skin side up. Close the lid and cook an additional 10 minutes or until the juices run clear and they reach an internal temperature of 165ºF to 170ºF.

Remove the thighs to a platter and tent with foil. Meanwhile, bring the reserved marinade to a boil. Boil until reduced by half, then brush on the chicken prior to serving.