Your chicken will be kickin’ with this Margarita Chicken recipe! The margarita marinade gives it that little extra punch that will bring your guests back for seconds. Enjoy it at your next tailgate party and... Go Royals!
- ½ cup Triple Sec
- ½ cup tequila
- ½ cup lime juice, freshly squeezed
- ½ cup cilantro leaves, fresh, chopped
- 1 tablespoon chipotle pepper
- 2 tablespoon dark chili powder
- 2 teaspoons ground cumin
- 2 teaspoon garlic powder
- 1 tablespoon sea salt
- 2 pounds chicken thighs, boneless
For the marinade, in a blender add triple sec, tequila, juice, cilantro, chipotle pepper, chili powder, cumin, garlic powder, and salt. Blend to combine well. Transfer to a large re-sealable plastic bag. Add chicken thighs to the bag and squeeze out the air and seal bag. Place in the refrigerator to marinate for at least 1 to 2 hours.
Preheat the outdoor grill for direct cooking over medium heat. Oil grates. Remove chicken from refrigerator. Using tongs, remove chicken from bag and place on the grill. Cook for 3 to 5 minutes per side or until done. (You could also “mark” these on the grill by cooking 1 minute per side and finish in a pre-heated oven set at 350 degrees for 19 to 12 minutes.) Serve warm.
Makes 8 servings (1 thigh per serving.)