Cran-Rosemary Grilled Chicken Thighs

I had a bottle of Mike's Hard Cranberry Lemonade that got opened but didn't get drunk so I got creative with this marinade. The tang of the cranberry complemented the rosemary beautifully and the sugar in the drink made for a beautiful color on the skin. The slow cooking will draw a lot of grease out of the meat and the skin -- leaving you with meat that is juicy without being fatty. Prep time does not include marinating time.

• Ready In: 35 mins
• Serves: 12

Ingredients

• 12  chicken thighs
• 1 (11 1/4ounce) bottle  Mike's hard cranberry lemonade
• 1  tablespoon dried rosemary, crumbled

Directions

1. Mix the drink with the rosemary in a large, plastic, zipper bag.
2. When it stops fizzing add the chicken thighs.
3. Marinate for at least 3 hours.
4. Grill skin side up over very low heat for about 15 minutes.
5. Turn over and continue grilling -- turning every 5 minutes -- for another 15-20 minutes, or until done.
6. Note -- the sugar in the hard cranberry lemonade will make the chicken easy to burn. Keep heat low, do not close the lid, and avoid flare-ups as far as possible (though, of course, no grilled food tastes quite right unless its gotten a little lick of flame).