Tequila Lime Chicken Thighs

This recipe is on we picked up from the cookbook Smoke it Like A Pro. It can be purchased: HERE. We were fortunate to add a Big Green Egg to our outdoor grilling set up and we have loved it ever since. This is specifically for the BGE, but I think this recipe would be just fine on a grill as well. We have modified it a bit, but it’s generally the same recipe, which we really love.

This is the first of two recipes grilling/smoking chicken thighs. We love chicken thighs for a crowd, as they marinate well and cook pretty evenly.

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While the tequila gives great flavor, it’s the lime that shines through, giving it a great zesty flavor.

Start by chopping the cilantro, finely.

Jalapenos

In this recipe, a full jalapeno is just great, even for those that don’t like a lot of heat. The flavor infuses in the marinade giving warmth, but not that striking jalapeno spice.

Once you prepare all the ingredients, the marinade pulls together very quickly.

Just add the OJ to the olive oil to start, whisking away. Then add the lime juice, cilantro, jalapeno and all the other ingredients.

Sprinkle salt and pepper to taste if you’d like.

Our Favorite Part. Tequila!

We think, this adds great flavor to the marinade, like bourbon does to a great piece of pork. Of course, all of the alcohol in the tequila cooks away, but leaves the flavor.

Once all the ingredients in the marinade are fully incorporated, you’re ready to add to the chicken. We highly recommend double bagging the plastic bag for the marinade, to ensure it does not leak.

Ready to Marinate.

The recipe calls for 4-6 hours. We usually are closer to 6-8 and it’s just fine. A great practice is to make at lunchtime and let it marinate all afternoon.

Once it’s time to cook, heat the BGE or the grill to 350 degrees. With the Egg, use indirect heat.

So good!

On this day, we had huge, meaty chicken thighs so they took the full 25 minutes to cook. Time can vary, depending on how large the thighs are. Don’t overcook, because the marinade in these makes them very juicy!

Once they are done, they are ready to plate and serve!

Top with lime wedges and parsley if desired. We served them on this night with a simple white rice and grilled asparagus.

Another tip: Double the sauce and save half to the side. Place in a pan and bring to a simmer while the chicken is cooking. Serve alongside the meal to pour the sauce over the rice and a bit of the chicken.

Yield: 8

Author: From Smoke It Like a Pro by Eric Mitchell

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Tequila Lime Chicken Thighs

Juicy, tender chicken thighs in a tangy tequila and lime marinade.

Prep time: 15 MinCook time: 25 MinInactive time: 6 HourTotal time: 6 H & 40 M

Ingredients

• 8 chicken thighs
• 1/4 cup good-quality tequila 100% agave (we used a reposado)
• 2 tablespoons minced garlic
• 1 jalapeno pepper, diced
• 2 tablespoons lime juice
• Zest of 1 lime (for extra tanginess)
• 1/4 cup orange juice
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon finely chopped fresh cilantro
• 1 tablespoon olive oil

Instructions

1. Whisk all ingredients together, except the chicken, in a medium size bowl.  Place the marinade in a resealable plastic freezer bag and add the chicken thighs.  Massage the marinade around the chicken.  Lay bag flat in a baking dish and refrigerate 4 -6 hours, turning occasionally. 
2. If using a ceramic cooker (Big Green Egg), heat the temp to 350 degrees indirect with a drip pan.  
3. When the Egg is up to temperature, remove the chicken from the marinade and place on the grate and close the dome.
4. Grill the chicken until it reaches and internal temperature of 165 degrees, about 25 minutes.  Remove from the Egg and set on a rack for about 10 minutes before serving.  
5. Garnish with lime and additional rough chopped cilantro.  Enjoy! 
6. (Note:  this was a specific BGE recipe, however this marinade would work well for the chicken on any type of grill)