Tequila is one of the world’s oldest types of alcohol. It’s best known as the Mexican shots that, when overindulged, will lower a person’s inhibitions enough to act foolish and do questionable things (yep, been there!).
Lesser known, though, is that tequila has magical powers outside of a shot glass — and without the worry of having the worst hangover of your life. It kills germs like disinfectants. It has the potential to make diamonds, produce biofuel energy, and function as a weight loss supplement. Spas use it in treatments to tighten and detoxify pores, as well as relieve stress and anxiety. It even has healing properties for diabetes, colitis, irritable bowel syndrome, Crohn’s disease, and even cancer.
Yet in all its splendor, the most magical — and my favorite — way to use tequila is in the kitchen. It has a pungent and sweet taste that, when used as a cooking ingredient, adds a wonderful layer of flavor to a dish like none other. It’s especially good to use as a tenderizer and flavoring for chicken, which is why I used it for this recipe.
When I started to pull this grilled chicken dinner together, the goal was to recreate a fiesta chili lime chicken dish I had at local restaurant. I loved the combination of tangy, sweet, and spicy flavors so much, I wanted to try and make it into a tasty family dinner. Unfortunately, I failed at my attempt to replicate that dish. I did, however, end up with this amazingly delicious creation instead.
All I did was toss chicken thighs along with some tequila and four staple seasonings into a Ziplock bag. I then gently massaged the bag for a few minutes to thoroughly mix the ingredients and coat the chicken. (Sure, I could have whisked the marinade ingredients separately in a bowl before adding them to the bag, but who has time for that!?)
After marinating in the fridge for a bit of time, I tossed the chicken thighs on a hot grill to cook, basting often with honey lime sauce to create a deliciously glazed topping.
I can’t even begin to describe how good these turned out. My hubby liked them so much, he asked me to make it again the following week. Yep, they’re that good and over the top tasty.
I’m not encouraging anyone to start cleaning their bathrooms with tequila, rubbing the libation all over their bodies to relax, or start slamming down shots to fix their IBS and lose a little weight. I am, however, recommending that you enjoy the magical powers of tequila in your cooking. This recipe is a good start, and it won’t disappoint.
¡Salud!
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Worry-Free Cooking |
- The type of outdoor grill you use is a personal choice for sure. I use a Two-Burner Propane Grill that we bought several years ago. It’s a workhorse and cooks very well.
- You’ll need tongs and spatula, and this Grilling Tool Set has it all. It's super handy and well made.
- While cooking, you’ll want to baste the chicken frequently using a Basting Brush and check for doneness using a Digital Meat Thermometer. These are excellent tools to have in the kitchen, so stock up now if you don't already have them.
- Making this dish inside of the house is as easy as it is on the grill outside. This Cast Iron Grill Pan sears the chicken nicely on the stovetop and can go directly into the oven to cook the chicken to perfection. Your Helping Hands below provides more tips for cooking inside.
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Menu Planning |
- Complete your Mexican dinner with a helping of Southwest Pasta Salad (recipe coming soon) and a side of Fiesta Grilled Corn on the Cob. Amazingly good!
- Other excellent sides include Authentic Tableside Guacamole, chips with corn and black bean salsa, or a bowl of cilantro lime rice.
- Skip the burgers and serve these grilled chicken thighs at your next outdoor summer barbecue. It’ll be a celebration for your mouth and in your backyard, and you’re sure to get rave reviews.
- Let the leftover chicken cool completely, then store it in the refrigerator in a sealed container for up to four days.
- Remove leftover meat from the bone and toss chicken into salads or on top of nachos for a delicious must-go meal.
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Drink Pairings |
- This grilled chicken pairs perfectly with margaritas or a tall, cold beer. Whichever you choose, be sure to serve your guests an ice-cold drink in the proper drinkware. Or combine the two by turning over a bottle of beer right into your Margarita glass.
- For wine lovers, a sweeter variety may be the best choice here. I’m a huge fan of Sangrias or Rieslings, especially with Mexican food.
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Helping Hand |
- This recipe uses budget-friendly, bone-in, skin-on chicken thighs, which tends to deliver a flavorful punch and juicer results. Boneless thighs and chicken breasts of any variety (skinless, boneless, or bone-in) are also quite tasty substitutes.
- Marinating the chicken adds flavor and helps to promote tenderness. Plan for the chicken to soak in the marinade for at least three to four hours, or overnight if preparing for a large meal or gathering the next day. Unless you’re in favor of food poisoning and countless hours on the potty, avoid using any marinade that’s been in contact with the raw chicken as a baste while cooking.
- If you prefer not to use tequila, substitute with either pineapple juice or orange juice.
- Get the grill good and hot before putting the chicken on. Start on the skin side first for about 5 minutes. Be sure to get that slight charring without burning the chicken, then flip the chicken and cook another 5 to 7 minutes. Don’t forget to baste with the glaze.
- Chicken is ready to serve when the internal temperature reaches 165° F. For the most accurate temperature reading, insert a Digital Meat Thermometer into the thickest part of the meat and avoid touching the bone.
- Rainy day or not in the mood to grill outdoors? No worries. A cast iron skillet works well, too. Preheat the oven to 425° F. Heat the skilled on the stove until good and hot, then add a tablespoon of oil to the pan and fry the chicken skin-side down first until browned. Flip and fry the other side until slightly browned. Brush marinade on chicken and transfer skillet into the oven and bake for about 20 minutes or until internal temp reaches 165° F. Turn oven to broil and cook an additional minute or two to get a nicely charred chicken thigh.
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Grocery & Gourmet |
- Not all taco seasonings are equal. The blend of ingredients and overall quality can vary from product to product. I only use Spice Island Premium Taco Seasoning and highly recommend it if you don’t already have a favorite.
- In homage to my Cajun heritage, I always use Tabasco Brand Jalapeño Pepper Sauce. I’m sure other brands will work just as well.
