Best Slow Grilled Tequila Citrus Chicken Thighs Recipes

TEQUILA CITRUS CHICKEN

Tequila Citrus Chicken image

Provided by Ina Garten

Time 8h35m

Yield 12 servings

Number Of Ingredients 11

Ingredients

1 cup gold tequila
1 1/2 cups freshly squeezed lime juice (8 limes)
1 cup freshly squeezed orange juice (4 oranges)
1/2 cup freshly squeezed lemon juice (2 lemons)
2 tablespoons chili powder
2 tablespoons seeded and minced jalapeno pepper (2 peppers)
2 tablespoons minced garlic (6 cloves)
4 teaspoons kosher salt
2 teaspoons freshly ground black pepper
3 whole (12 split) boneless chicken breasts, skin on
Olive oil, for brushing the grill

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.

TEQUILA LIME CHICKEN

Tequila Lime Chicken image

Provided by Ina Garten

Categories main-dish

Time 8h30m

Yield 6 servings

Number Of Ingredients 9

Ingredients

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

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.

Nutrition Facts : Calories 277 calorie, Fat 14 grams, SaturatedFat 4 grams, Cholesterol 93 milligrams, Sodium 419 milligrams, Carbohydrate 4 grams, Protein 31 grams, Sugar 1 grams