Zesty Tequila Lime Chicken

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Zesty Tequila Lime Chicken


1/2 cup añejo tequila

1 cup fresh squeezed lime and lemon juice (approximately 3 limes and 2 lemons)

1/2 cup fresh squeezed orange juice (approximately 1 medium orange)

The zest of all citrus fruits above

1/2 teaspoon cayenne pepper (you can add more to kick it up a notch!)

3 cloves garlic, finely minced

2 teaspoons kosher salt

1 teaspoon black pepper

4 chicken thighs, bone-in and skin-on (or about 1 pound of chicken, your choice of cut)


Prep the citrus. Zest first, juice after. Combine in a medium bowl with the marinade ingredients.

Place the chicken thighs in a plastic gallon-sized zip-top bag or glass container. Pour the marinade over the chicken, ensuring that everything is evenly coated and submerged. Refrigerate overnight.

Preheat the oven to 375 degrees (or fire up the grill). For baking: arrange the chicken on a foil-lined baking sheet, shaking each piece to remove excess marinade. Bake for 45 minutes.

If grilling: arrange on an oiled grill and cook for 10-15 minutes per side or until the internal temperature reaches 165 degrees F.

Serving Suggestion: Shred the chicken off the bones. Serve with fresh flour or corn tortillas, salsa, lime wedges, chopped cilantro, and diced onion for street-style tacos al carbon.

YIELDS: 4 servings