Tequila Lime Grilled Chicken Thighs
I adore tequila, so it just makes sense that I cook with it!
Using tequila as a marinade and in the sauce makes this the tastiest, tender grilled chicken you will ever make. I use chicken thighs because I think they stand up to the bold flavor and are juicier than breasts, but feel free to substitute if you like. Not to mention, they were on sale for 79 cents a pound last week! I got eight, huge thighs for $2.73. What’s not to love?
Marinate over night for the most intense flavor.
Marinating is magic when it comes to flavoring meat. I always try to marinate overnight, turning the bag over in the morning before leaving for work, etc. I also sometimes freeze meat in the marinate for use at a later date.
Don’t throw out that marinade! It will be used to make an incredible dipping sauce for your chicken.
I learned this trick from my chef sister. Strain the marinade, reduce by half, add a pat of butter and oh my goodness! And besides, you will never catch me just throwing away anything with tequila in it. 🙂 I usually serve this with a kale salad or my kicked up Cole slaw found on my blog page. Enjoy!
Tequila Lime Grilled Chicken Thighs
Equipment
- Barbecue Grill
Ingredients
- 1 cup Silver Tequila
- 1/4 cup Olive Oil
- 1 large Lime zest and juice
- 1/2 cup Cilantro rough chop
- 3 large Garlic Cloves rough chop
- 1/4 cup Red Onion rough chop
- 2 large Jalapeños rough chop using seeds and pith
- 1 Tbsp Kosher Salt
- 1 Tbsp Black Pepper ground
- 3 lbs Chicken Thighs excess fat removed
- 1 Tbsp Butter
Instructions
- In a gallon size ziplock bag, mix all ingredients except the chicken. Close the bag and shake it to combine the marinade.
- Trim the excess fat from the chicken thighs and place them in the bag with the marinade. Make sure to squeeze all of the air out of the bag before sealing it. Massage the marinade into the chicken until marinade is distributed evenly when bag is laid flat.
- Marinate the chicken for at least 8 hours turning the bag at least 3 times. ** I marinate over night and then turn the bag twice the next day.
- Preheat grill to 350 degrees
- Remove chicken from marinade (reserving marinade) shaking off excess. Grill for 5 minutes and then flip. Grill 5 minutes on that side and then flip again in the opposite direction (to make hash marks). Grill 2 minutes and then flip again to make hash marks on the other side. Grill 2 minutes. Remove from grill and let rest for 5 minutes.
- While chicken is grilling, prepare the sauce. Strain the marinade and place it in a sauce pan. Reduce to half over medium heat. Add butter and continue to simmer for 2 minutes.
- Serve chicken with dipping sauce and your favorite sides.
