Citrusy Tequila Chicken Thighs

By japaulson

Variation: Sub in swordfish for chicken; marinate 20 minutes before grilling.

Ingredients

• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup tequila
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1/2 teaspoon McCormick Smokehouse pepper
• 6 large skinless bone-in chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons leftover marinade
• 1/4 teaspoon salt
• 3 cups cooked rice
• 1/2 each red and yellow sweet peppers
• 2 scallions, trimmed and thinly sliced
• 1 tablespoon chopped cilantro

Preparation

Step 1

1. Chicken: Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight.

2. Heat gas grill to medium-high or prep charcoal grill with medium-hot coals and set up one side for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.

3. Remove chicken from plastic bag and pour marinade into a small saucepan. Boil for 1 minute and reserve. Place chicken on direct heat and grill for 5 minutes per side. Remove to indirect heat and grill for 20 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer. Baste every 5 minutes with the reserved marinade.

4. Rice Salad: In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.