Citrusy Tequila Chicken Thighs Recipes

Steps:

• Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

Steps:

• Combine the tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
• Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly with aluminum foil and allow to rest for 5 minutes. Serve hot or at room temperature.

Steps:

• Prepare the marinade in a large resealable plastic bag; combine orange juice, lime juice, tequila, canola oil, salt and pepper.
• Add chicken and place in the refrigerator for 4 hours, up to overnight.
• Heat a grill to medium high heat, preparing for direct and indirect grilling.
• Remove chicken from marinade and boil for 1 minute and reserve.
• Grill chicken, over direct heat, for 5 minutes per side; transfer to indirect side and continue grilling, basting every 5 minutes, until cooked through (internal temperature 160 degrees F), about 20 minutes.
• Meanwhile, in a large bowl, whisk olive oil, 3 tablespoons of the boiled marinade, and salt.
• Stir in rice, peppers, green onions, and cilantro.
• Serve salad, at room temperature, with the chicken.

Steps:

• Chicken: 1. 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. Rice Salad: 4. 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.

Steps:

• 1. Place all ingredients except for chicken in a resealable bag. Add chicken and refrigerate for four hours or overnight.
• 2. Remove from refrigerator and place marinade into a saucepan and boil for one minutes.
• 3. Grill chicken for 5 minutes on each side and then 20 minutes more on each side, basting every 5 minutes with marinade.

Steps:

• In a large mixing bowl add every thing but the chicken.With a wisk,mix every thing very well. Next in a large resalable bag add the chicken. Pour the marinade over the chicken, Remove all air,Close the bag and lay flat giving it a turn a few times. Put it in the fridge for 8 to 10 hours turning every so often.
• Set up your grill for inderect heat. With a drip pan on one side. Wile the grill is heating up. Remove the chicken from the bag and put it on a plater . Lightly cover wit foil. you want the chicken at room temp for 20 to 30 min.
• Pour the marinade into a large pan. Bring it to a boil. Let boil for 2-3 min to kill any bacteria.Then let it cool some. you will be using this to basted with. Put a drip pan onthe side of the grill that has no coles,pour in 2 cups of a sweet white wine.
• Brush then oil the grate. put it on the grill. Put chicken over the drip pan and grill the chicken Turing every ten minutes. Keep the lid closed as much as possable..It will take 30 to 45 minutes for the chicken to grill.During the last 15 minutes baste with sauce..Serve hot or warm.