Citrus Tequila Chicken

July 5, 2010 – 11:11 am

This Mexican-inspired chicken is inspired by a similar recipe I saw on Cooking in Cucamonga. The marinade works very well and made for an easy and flavorful meal on the grill for the long holiday weekend. I served this with some refried beans and a tossed green salad.

Citrus Tequila Chicken
Serves 4

8 boneless, skinless chicken thighs – about 2 lbs

For the marinade:
5 garlic cloves, pressed
juice and zest from one large lime
juice of 1 orange
2 tbsp tequila
1 tsp ancho chili powder
2 tsp pureed chipotle pepper in adobo sauce
1 tbsp vegetable oil
1/2 tsp sugar
1 tsp ground cumin
3-4 sprigs oregano, leaves stripped from the stems and coarsely chopped
1 tsp pepper

Mix all of the marinade ingredients in a large zip top bag. Add the chicken, seal, and gently squish around to coat.

Marinate in the refrigerator for at least 3 hours and up to 8 hours. When ready to cook, remove the chicken from the fridge at least 30 minutes prior to starting up the grill.

Preheat a grill to medium heat. Cook the chicken for 15-20 minutes, turning once, until cooked all the way through (165 degrees internal temperature).

Remove from grill and let rest for about 5 minutes before serving.

Serve with additional lime wedges to squeeze on top.

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