Margarita Chicken Thighs (Grilled with Tequila and Lime)
A short soak in tequila, lime, and agave is all these grilled chicken thighs need. Serve them whole with sliced limes and rice, or pull the meat off the bone for tacos and burrito bowls.
Ingredients
- ¼ cup lime juice
- ¼ cup tequila
- 2 tablespoons agave syrup
- 2 tablespoons avocado oil
- 1 teaspoon sea salt
- ¼ teaspoon black pepper
- Optional: ½ jalapeño, sliced
- 2 lb bone-in, skin-on chicken thighs
- Sliced limes
Instructions
- Whisk the lime juice, tequila, agave syrup, avocado oil, salt, pepper, and (if using) the jalapeño in a small bowl. Place the chicken in a small baking dish and pour the marinade over top. Let the chicken marinate for at least a half-hour or up to 4 hours.¼ cup lime juice, ¼ cup tequila, 2 tablespoons agave syrup, 2 tablespoons avocado oil, 1 teaspoon sea salt, ¼ teaspoon black pepper, Optional: ½ jalapeño, 2 lb bone-in, skin-on chicken thighs
- Clean and oil your grill and preheat it to medium heat. Remove the chicken from the marinade and place it on your grill, skin side up. Cook for 25 minutes, then flip it and cook for another 10-15 minutes, until it reaches an internal temperature of 175 degrees Fahrenheit. If needed, reduce the heat to medium-low or move it to indirect heat. Once cooked, remove it from the grill and let it rest for 5 minutes before serving.
- Serve your margarita chicken with limes on the side.Sliced limes
Notes
The nutritional information is calculated using 10% of the marinade as the remaining amount is discarded.
Serving: 1 serving = ⅙ of the recipe, Calories: 269kcal, Carbohydrates: 6g, Protein: 29g, Fat: 11g, Saturated Fat: 2g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 144mg, Sodium: 329mg, Potassium: 384mg, Fiber: 1g, Sugar: 5g, Vitamin A: 42IU, Vitamin C: 3mg, Calcium: 16mg, Iron: 1mg