Tequila-Citrus Chicken

Total Time
21 min
7 min
14 min
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 medium clove(s), minced

unsweetened orange juice

½ cup(s)


1½ fl oz

fresh lime juice

2 Tbsp

olive oil

1 Tbsp

ground cumin

1 tsp

uncooked boneless skinless chicken thigh(s)

1 pound(s), 4 (1/4 pound)

table salt

½ tsp

black pepper

¼ tsp, freshly ground


  1. 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.
  2. Spray the grill rack with nonstick spray; prepare the grill for a medium-hot fire.
  3. 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.

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