Citrusy Tequila Chicken Thighs

Citrusy Tequila Chicken Thighs
Servings: 6 Prep 10 mins Marinate 4 hrs or overnight Cook 1 min Grill 30 mins


  • 1/2 cup orange juice
  • 1/4 cup lime juice
  • 1/4 cup tequila
  • 2 tablespoons canola oil
  • 1 teaspoon salt
  • 1/2 teaspoon McCormick Smokehouse pepper
  • 6 large skinless bone-in chicken thighs
  • 3 tablespoons olive oil
  • 3 tablespoons leftover marinade
  • 1/4 teaspoon salt
  • 3 cups cooked rice
  • 1/2 red sweet pepper
  • 1/2 yellow sweet pepper
  • 2 scallions, trimmed and thinly sliced
  • 1 tablespoon chopped cilantro

Make It


1. Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight.

2. Heat gas grill to medium-high or prep charcoal grill with medium-hot coals and set up one side for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.

3. Remove chicken from plastic bag and pour marinade into a small saucepan. Boil for 1 minute and reserve. Place chicken on direct heat and grill for 5 minutes per side. Remove to indirect heat and grill for 20 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer. Baste every 5 minutes with the reserved marinade.

Rice Salad:

4. In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 405, Fat, total (g): 18, chol. (mg): 110, sat. fat (g): 3, carb. (g): 31, fiber (g): 1, pro. (g): 25, sodium (mg): 568, Percent Daily Values are based on a 2,000 calorie diet.