May 5, 2011 by Ashlee Clark Thompson
I like any occasion to add tequila to a meal.
Many Americans probably agree, hence the eager acceptance of Cinco de Mayo in this country.
I plucked this Fifth of May celebration-worthy recipe from the pages of Family Circle. This is a dish I didn’t alter at all — it was great as-is. Feel free to grill the chicken on the stove if you don’t have a grill.
Citrusy Tequila Chicken Thighs and Rice Salad
Recipe from Family Circle magazine
- 1/2 cup orange juice
- 1/4 cup lime juice
- 1/4 cup tequila (here’s the zinger!)
- 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 each red and yellow sweet peppers
- 2 scallions, trimmed and thinly sliced
- 1 tablespoon chopped cilantro
- 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.
- 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.
- Remove the chicken from the 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.
- To prepare the rice salad, 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.