Chicken thighs get a bad rap. In our chicken breast obsessed world, folks seem to think that chicken thighs are horribly fatty and bad for you. Not so. If you remove the skin and fat, they aren’t bad at all, particularly compared to the ginormous multi-serving chicken breasts that seem to show up in our grocery stores. Thighs have more flavor and will stay juicier than breasts, and two of them will only set you back about 170 calories and 5 grams of fat. I like to buy the boneless, skinless ones in bulk. They’re usually cheaper than chicken breasts and come with much better, easy portion control. Plus, they take to marinades REALLY WELL. That’s what this recipe is all about. An easy marinade that’s full of flavor. Serves 2.
Ingredients:
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1 50ml bottle of tequila (the little nip size)
- 50 ml of lime juice (I just refilled the bottle the tequila came in, but you could easily use the juice of two fresh limes)
- 1 tablespoon minced garlic
- Kosher salt
- Fresh ground pepper
Directions:
- Toss the chicken, tequila, lime juice, and minced garlic into a ziplock bag to marinate. You could do this as little as an hour. My chicken was frozen at the time, so it marinated all day as it thawed.
- Preheat your grill to approximately 350 degrees.
- Just before tossing on the grill, sprinkle both sides of the chicken with just a hint of kosher salt and fresh ground pepper.
- Grill approximately 5-6 minutes per side (keep an eye on them at 4 minutes in case they’re small).
- Serve with a salad or some nice Spanish style rice and black beans.
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1 50ml bottle of tequila (the little nip size)
- 50 ml of lime juice (I just refilled the bottle the tequila came in, but you could easily use the juice of two fresh limes)
- 1 tablespoon minced garlic
- Kosher salt
- Fresh ground pepper
- Toss the chicken, tequila, lime juice, and minced garlic into a ziplock bag to marinate. You could do this as little as an hour. My chicken was frozen at the time, so it marinated all day as it thawed.
- Preheat your grill to approximately 350 degrees.
- Just before tossing on the grill, sprinkle both sides of the chicken with just a hint of kosher salt and fresh ground pepper.
- Grill approximately 5-6 minutes per side (keep an eye on them at 4 minutes in case they’re small).
- Serve with a salad or some nice Spanish style rice and black beans.
- Printable version
One thought on “Tequila Lime Chicken Thighs”
Made this last week, it was yummy. I used fresh garlic, not knowing if you used minced dry or minced fresh… I love tequila, lime and salt.. perfect!!