Tequila-lime Grilled Chicken
By Tested and perfected in the Sur La Table kitchen
Tequila-lime Grilled Chicken
By Tested and perfected in the Sur La Table kitchen
Chicken :- ½ cup extra-virgin olive oil
- 1 cup silver tequila
- 4 fresh limes, juiced and zested
- 1 jalapeno chile, finely chopped
- 1 teaspoon paprika
- 2 teaspoons sea salt
- 1 ½ pounds skinless, boneless chicken thighs
- Vegetable oil as needed
To a medium bowl, add all marinade ingredients except chicken; whisk to combine. Add chicken and toss to coat. Cover and refrigerate to marinate for at least 30 minutes or up to 2 hours.
Preheat a grill or grill pan over medium-high heat. Using a silicone pastry brush, brush grill pan with enough vegetable oil to lightly coat. Remove the chicken from the marinade, and place on the grill. Cook on one side until grill marks develop and releases easily from the pan. Pick up chicken and turn it 45° clock-wise, and lay back down on the grill to create a crisscross grill mark, continue grilling on the first side until grill marks develop and chicken releases from grill, about 8 minutes total. Repeat this with remaining chicken. Flip chicken and cook until an instant read thermometer inserted into the thickest part of the chicken reads 165°.