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Tequila Lime Chicken
By quardart_seisey
•
Added about 2 months ago
•
Updated about 1 month ago
Easy
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Serves 4
Ingredients (for 4 servings)
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1.0 unit Bone In Chicken Thighs
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1.0 cup Tequila
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0.5 cup Agave
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0.25 cup Olive Oil
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0.25 cup Chopped Cilantro
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1.0 tbsp Cumin
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1.0 tbsp Mexican Oregano
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1.0 tbsp Chili Powder
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1.0 tbsp Paprika
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1.0 tbsp Salt
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1.0 tbsp Pepper
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3.0 piece Limes (Squeezed)
Note: Items with are common pantry items.
Nutrition Estimates (*estimated per serving)
159
Calories
5.6g
Protein
9.6g
Carbs
4.3g
Fat
8.5g
Sugar
1mg
Sodium
Nutrition information is estimated based on ingredient data and will vary depending on preparation methods, portion size, and specific brands used.
Instructions
In a mixing bowl, pour in tequila, agave syrup, freshly squeezed lime juice, olive oil, cumin seasoning, Mexican oregano, chili powder, paprika, salt and pepper, cilantro and mix it all together.
Set aside 1/3 of the marinade for later use.
Place the boneless chicken thighs into the remaining 2/3 of the sauce and let them marinate for 2-3 hours in the fridge for optimal flavor
Heat up the grill to 350-400 degrees and set for dual zone grilling.
First place the marinated chicken thighs on direct heat for about 5 minutes per side to get a nice char on the skin.
Next, move the chicken to the indirect zone and let it finish grilling for about 15-20 minutes or until the internal temp of the thighs reach 165 degrees.
In a saucepan, bring the leftover marinade you set a side earlier to a boil, strain and pour into a serving container.
Once the tequila lime chicken thighs reach their cooked temperature, remove them from the grill and let them rest for 5 minutes.
Set aside 1/3 of the marinade for later use.
Place the boneless chicken thighs into the remaining 2/3 of the sauce and let them marinate for 2-3 hours in the fridge for optimal flavor
Heat up the grill to 350-400 degrees and set for dual zone grilling.
First place the marinated chicken thighs on direct heat for about 5 minutes per side to get a nice char on the skin.
Next, move the chicken to the indirect zone and let it finish grilling for about 15-20 minutes or until the internal temp of the thighs reach 165 degrees.
In a saucepan, bring the leftover marinade you set a side earlier to a boil, strain and pour into a serving container.
Once the tequila lime chicken thighs reach their cooked temperature, remove them from the grill and let them rest for 5 minutes.