Tequila Lime Grilled Chicken Thighs

Name: Tequila Lime Grilled Chicken Thighs
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Ingredients: 8 boneless, skinless chicken thighs; 0.5 cup añejo tequila or mezcal; 1 cup freshly squeezed lime juice (about 5 to 6 limes); Zest of 3 limes; 0.5 tbsp chili powder; 1 tbsp finely chopped jalapeño pepper (with or without seeds, to taste); 3 cloves garlic, finely grated; 1 tbsp maple syrup (optional); 2 tsp salt; 1 tsp ground black pepper; Thinly sliced jalapeño peppers; Fresh cilantro leaves; Classic guacamole (see my recipe)

By Dominic Lamirande

AJOUTER UN COMMENTAIRE

Preparation 20 min Cooking 15 min Total 35 min Level Facile

Tender and juicy chicken thighs infused with a vibrant marinade made from tequila, lime, and jalapeño. The chicken is then grilled on the BBQ to achieve a gorgeous caramelization. I suggest serving them alongside my creamy guacamole recipe (made without tomatoes or onions) to let the pure flavor of the avocado truly shine.

The Ultimate BBQ Chicken Recipe for Your Summer Nights

It is time to fire up the barbecue, unscrew the bottle of tequila, and invite friends over to the patio! This tequila-lime chicken thigh recipe embodies the freshness and fun of warm summer evenings. In my opinion, Mexican-inspired flavors are always a winning choice this time of year.

Thanks to a vibrant marinade combining the zesty punch of freshly squeezed lime juice, the kick of jalapeño, and the smoky notes of tequila (or mezcal), the chicken turns out wonderfully tender and juicy on the grill.

To finish this dish with a true Mexican flair, I serve these grilled cutlets over a generous bed of my classic homemade guacamole.

Why make this recipe?

Vibrant flavors and juicy meat: by choosing chicken thighs over breasts, the meat stays tender and juicy even after spending time on the hot BBQ grates.
Balance of fresh and spicy: the acidity of the limes cuts through the richness of the chicken, while the jalapeño and garlic add just enough character to elevate the dish.
Stunning, colorful summer presentation: serving the grilled chicken pieces directly over a bed of guacamole, garnished with fresh cilantro, instantly gives your serving platter a restaurant-quality look.
Ideal for entertaining: you can marinate the meat the day before and prep your toppings ahead of time. Then, all you have to do is fire up the barbecue and relax with your guests!
Allergen-friendly and inclusive: naturally gluten-free, dairy-free, egg-free, soy-free, and nut-free, this chicken recipe easily accommodates most common dietary restrictions and allergies. Just choose your favorite sides to go with it!

Tips for a perfect recipe:

Marinade time: to tenderize the meat, I strongly recommend letting it marinate for at least an hour. The meat will begin to soften within that timeframe. For the flavors to truly penetrate the flesh, let the chicken marinate for at least 4 hours. Even better: overnight!
The touch of maple syrup: I love adding a little maple syrup to round out the flavors and help the chicken caramelize beautifully on the BBQ.
Choosing your alcohol (Tequila vs. Mezcal): for a classic and smooth profile, go with an añejo tequila. If you prefer a woodier, smokier, and deeply summery flavor profile, swap it for mezcal to amplify that signature BBQ smokiness.
Don’t flip the chicken too soon: resist the temptation to move the pieces the second they hit the grates. The thighs will release on their own once proper caramelization is achieved. This is the secret to getting gorgeous grill marks without tearing the meat.
Resting before serving: avoid serving boiling-hot chicken directly over cold guacamole. Let the meat rest for 5 minutes after cooking. This allows the juices to redistribute evenly inside the chicken and prevents the classic guacamole from getting heated up or browning prematurely.