CITRUSY TEQUILA CHICKEN THIGHS

CITRUSY TEQUILA CHICKEN THIGHS image

Number Of Ingredients 15

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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 red sweet pepper
1/2 yellow sweet pepper
2 scallions, trimmed and thinly sliced
1 tablespoon chopped cilantro

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.