Grilled Chicken Thighs with Piri Piri Sauce

For the marinade/sauce:
4 T. unsalted butter
1/4 cup olive oil
1 T. grated fresh ginger
1 T. minced fresh garlic
1 T. hot sauce
1 T. honey
1 t. each red pepper flakes and smoked paprika
1/4 cup fresh lemon juice
2 T. minced fresh cilantro
salt to taste

6 - 8 bone-in, skin-on chicken thighs

To make the marinade/sauce:

Melt the butter, oil, ginger, garlic, hot sauce, honey, pepper flakes, and paprika in a saucepan over low heat until fragrant, 3 - 4 minutes.  Off heat, stir in lemon juice and cilantro; season sauce with salt.  Reserve 1/3 cup sauce for marinating chicken.  Transfer remaining sauce to a refrigerator safe bowl, let cool, cover, and refrigerate.

Place chicken thighs in a ziplock bag and pour in the 1/3 cup of marinade. Close bag securely and then turn the bag over several times to coat the chicken thighs. Refrigerate 4 hours or overnight.

When ready to cook, prepare grill for two-zone grilling, heating one side to medium-high an the other side to low.

Arrange chicken, skin side up, over low heat and grill, covered, 10 minutes.  Carefully flip chicken, skin side down, over medium-high heat.  Grill chicken until a thermometer inserted into the thickest part, but not touching bone, registers 165 degrees F., 5 - 10 minutes more. Transfer chicken to cutting board or sheet pan, skin side up, tent with foil, and let rest for 5 minutes.

Briefly reheat remaining sauce until butter is melted, then drizzle over chicken.

Adapted from Cuisine at Home  Issue 136.