Diablo Chicken Thighs

Diablo Chicken Thighs

1/4 cup cider vinegar
2 tablespoons paprika
1 tablespoon cayenne pepper
1 tablespoon granulated garlic
1 tablespoon coarse salt
1 tablespoon freshly cracked black pepper
2 teaspoon chili powder
1 teaspoon Thai chili paste or red pepper flakes
1 teaspoon hot pepper sauce
1/2 cup water
3 lb. chicken thighs, wbone-in with the skin
1 or 2 handfuls Applewood chips, soaked in water for 30 minutes

In a bowl, combine the vinegar, paprika, cayenne, granulated garlic, salt, black pepper, chili powder, chili paste and hot pepper sauce. Add the water and whisk vigorously until the salt and granulated garlic dissolve. Taste and adjust the seasonings; the sauce should be bright red and very spicy. Pour half the sauce into a small serving bowl and set aside.
Rinse the chicken under cold running water and pat dry with paper towels. Using a sharp knife, cuts slits in the chicken to the bone in several places to expose the flesh. Place the chicken in a large disposable aluminum roasting pan, pour the remaining sauce over the top and turn to coat well. Cover and refrigerate for at least 1 hour or up to 4 hours. Remove from the refrigerator 10 minutes before grilling. Prepare grill for indirect cooking. Remove the chicken from the marinade, reserving the marinade.
Sprinkle the wood chips over the coals. Place the pan with the thighs on the cooler side of the grill, cover and cook until cooked through, about 30 minutes. Transfer the thighs to the grate directly over the coals, brush with the marinade from the pan and grill, turning often, until nicely charred on all sides, 3 to 5 minutes more. Transfer the chicken to a platter. Serve immediately with the reserved sauce.