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Slow-grilled Tequila-Citrus Chicken Thighs Recipe

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This recipe for Slow-grilled Tequila-Citrus Chicken Thighs is from Beauchman/Watterson Family Recipes 2009, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 chicken thighs

Marinade:
1/2 cup orange juice
1/4 cup tequila
2 tbsp lime juice
2 tbsp extra-virgin olive oil
1 tbsp Tabasco
1 tbsp roughly chopped garlic
1 1/2 tsp kosher salt
1 tsp dried oregano
1/4 freshly ground black pepper
Directions:
Directions:
Mix the marinade ingredients, put the chicken thighs in a large, resealable bag, pour in the marinade. Refrigerate 6 to 8 hours, turning occasionally. Remove thighs from the bag. Pour marinade into a small saucepan, bring to a boil and let boil for at least 30 seconds to kill any raw chicken bacteria. Grill the thighs, skin side down first, keeping the grill lid closed as much as possible. Turn every 5 minutes and swap positions as needed for even cooking (about 30-40 minutes). During the last 20 minutes, brush chicken with the boiled marinade. This works just fine in the oven also. Use meat thermometer to check for doneness.

 

 

 

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