Tequila Lime Grilled Chicken Thighs
The marinade on this chicken creates the most flavorful bite of juicy chicken. With a little zing from the tequila and a little heat from the jalapeño a simple chicken dish is elevated to a new level. Marinate a minimum of 8 hours for best flavor.
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.