- Total Time
Serve these slightly tangy, sweet thighs with fresh lime wedges and grilled corn tortillas for a south-of-the-border taste.
garlic clove(s)2 clove(s), medium, minced
unsweetened orange juice½ cup(s)
tequila1 ½ fl oz
fresh lime juice2 Tbsp
olive oil1 Tbsp
ground cumin1 tsp
uncooked boneless skinless chicken thigh(s)1 pound(s), 4 (1/4 pound)
table salt½ tsp
black pepper¼ tsp, freshly ground
- Combine the garlic, orange juice, tequila, lime juice, oil, and cumin in a zip-close plastic bag; add the chicken. Squeeze out the air and seal the bag; turn to coat the chicken. Refrigerate, turning the bag occasionally, at least 8 hours or up to overnight.
- Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
- Lift the chicken from the marinade, shake off the excess marinade, then sprinkle the chicken with the salt and pepper. Discard the marinade. Place the chicken on the grill rack and grill until well marked and cooked through, 6–7 minutes on each side. Yields 1 chicken thigh per serving.