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Tequila Mockingbird:
12 chicken thighs or equiv. qty chicken
Cover w/ coarsely ground pepper (2 tsp.), ground mustard (1 tbsp.), cayenne pepper (2 tsp.), cumin (1/4 tsp.), ground ginger (1 tbsp.), paprika (1/4 tsp.), turmeric (1/8 tsp.), liberally shake on soy sauce (1 tbsp.), worchesershire (1 tbsp.)
Put chicken in 2 gallon bag, put in 3/4 c. orange juice, 1/4 c. tequila, 1/3 cup picante sauce, 2 dashes Angostura bitters, squeeze in juice from 1/2 lime. Shake/tumble and let set in fridge overnite.
Fire up grill, splitting coals between an oblong cake pan filled 3/4 full with water for indirect heat and to catch fat.
Place chicken on grill, cover grill and open lid vent for slow cooking on low coals for 3 hours. Put remaining juices in sauce pan and at med-hi heat, add in 1/2 c. orange juice, 1/3 cup butter, 1/4 c. tequila, 8 oz can tomato sauce, 1/3 c. brown sugar, 1/4 c. honey. Reduce to basting consistency and apply to both sides of chicken during last hour of cooking.
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"Sometimes I sits and thinks, and sometimes I just sits." --Satchel Paige
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