Perhaps because we’re about to leave for Mexico in a couple of days, we’ve had tequila on the mind. We originally found this recipe from Ina Garten, but we’ve modified it slightly over time. The original recipe calls for boneless chicken breast with the skin on, but we chose to do bone in chicken thighs this time. We’ve also used this recipe on pork tenderloin as well, since it is very versatile and definitely quite tasty. The key is letting the chicken marinate overnight and letting the chicken soak up all of the flavor. Jalapeño corn bread is a great accompaniment or a corn salad goes really nice as well. We hope that you enjoy it.
- 1/2 cup Tequila (silver or gold)
- 3/4 cup Lime Juice – fresh squeezed
- 1/3 cup Orange Juice – fresh squeezed
- 3/4 tbsp Chili Powder
- 3/4 tbsp Jalapeño Pepper – freshly minced (seeded if you prefer less heat)
- 3/4 tbsp Garlic – freshly minced (about 2 cloves)
- 1 1/2 tsp Kosher Salt
- 3/4 tsp Ground Black Pepper
- 4 Chicken Thighs – skin on
In a large bowl or measuring cup, combine the tequila, lime juice, orange juice, chili powder, garlic, jalapeño pepper, salt, and black pepper. Whisk the ingredients together. Place the chicken thighs into a shallow pan or baking dish. Pour the marinade over the chicken so that it covers the chicken thighs. Cover and place in a refrigerator overnight (turning the chicken thighs over occasionally). Heat a grill pan or grill to medium-high heat. Remove the chicken from the marinade and grill the chicken thighs, skin side down, until golden brown, approximately 10 – 15 minutes. Flip the thighs, reduce the heat to medium, and continue to grill until cooked through, approximately 10 – 15 minutes. Remove from the heat and let rest at least 5 minutes before serving.