Margarita Chicken

We blogged about this recipe here.

Margarita Chicken

  • Servings: 4
  • Print
Inspired by a recipe from the amazing Ina Garten aka The Barefoot Contessa

Ingredients

  • 1/4 c gold tequila
  • 1/2 c fresh lime juice
  • 1/4 c orange juice
  • 2 tsp chili powder (we use Simply Organic – the mixture of spices, not pure chili powder)
  • 1 tsp minced jalapeno (seeds and membrane removed)
  • 2 large cloves of garlic, minced
  • 1 tsp kosher salt
  • 1/2 tsp pepper
  • 4 bone-in, skin-on chicken thighs (or breasts, if you must)
  • vegetable oil for coating the grill

Combine the tequila, lime juice, orange juice, chili powder, jalapeno, garlic, salt, and pepper in a medium bowl or zip-lock bag.  Add the chicken and mix well so all pieces are thoroughly covered with the marinade.  Cover – or zip the bag – and refrigerate for 2-24 hours.

Heat your grill to medium hot (when you can comfortably hold your hand 5 inches above the grill for 3-4 seconds) and brush the rack with a little oil.  Remove the chicken from the marinade and grill, skin side up,  for about 10 minutes.  Turn the chicken and grill for another 5 -10 minutes or until cooked through.  Chicken thighs vary tremendously in size, so cooking time will have to be adjusted accordingly.

Margarita Chicken will warm up well, freeze well, and is good cold in a salad or as a filling for a sandwich.  Brought to you by BigLittleMeals.com and Andy and Ann

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