{"id":1082,"date":"2015-11-04T19:23:45","date_gmt":"2015-11-04T19:23:45","guid":{"rendered":"http:\/\/isobaresoffit.com\/?p=1082"},"modified":"2015-11-04T19:23:45","modified_gmt":"2015-11-04T19:23:45","slug":"tequila-lime-chicken","status":"publish","type":"post","link":"https:\/\/isobaresoffit.com\/2015\/11\/04\/tequila-lime-chicken\/","title":{"rendered":"Tequila Lime Chicken"},"content":{"rendered":"

Perhaps because we’re about to leave for Mexico in a couple of days, we’ve had tequila on the mind.\u00a0 We originally found this recipe from Ina Garten, but we’ve modified it slightly over time.\u00a0 The original recipe calls for boneless chicken breast with the skin on, but we chose to do bone in chicken thighs this time.\u00a0 We’ve also used this recipe on pork tenderloin as well, since it is very versatile and definitely quite tasty.\u00a0 The key is letting\u00a0the chicken marinate overnight and letting the chicken soak up all of the flavor.\u00a0 Jalape\u00f1o corn bread is a great accompaniment or a corn salad goes really nice as well.\u00a0 We hope that you enjoy it.<\/p>\n

Tequila Lime Chicken<\/figcaption><\/figure>\n
**Ingredients<\/strong><\/p>\n**
\n
1\/2 cup Tequila (silver or gold)<\/li>\n
3\/4 cup Lime Juice – fresh squeezed<\/li>\n
1\/3 cup Orange Juice – fresh squeezed<\/li>\n
3\/4 tbsp Chili Powder<\/li>\n
3\/4 tbsp Jalape\u00f1o Pepper – freshly minced (seeded if you prefer less heat)<\/li>\n
3\/4 tbsp Garlic – freshly minced (about 2 cloves)<\/li>\n
1 1\/2 tsp Kosher Salt<\/li>\n
3\/4 tsp\u00a0Ground Black Pepper<\/li>\n
4 Chicken Thighs – skin on<\/li>\n<\/ul>\n
$\"Fresh$ <\/a>
Fresh Fruit<\/figcaption><\/figure>\n
$\"Tequila\"$ <\/a>
Tequila<\/figcaption><\/figure>\n
**Instructions<\/strong><\/p>\n**
In a large bowl or measuring cup, combine the tequila, lime juice, orange juice, chili powder, garlic, jalape\u00f1o pepper, salt, and black pepper.\u00a0 Whisk the ingredients together.\u00a0 Place the chicken thighs into a shallow pan or baking dish.\u00a0 Pour the marinade over the chicken so that it covers the chicken thighs.\u00a0 Cover and place in a refrigerator overnight (turning the chicken thighs over occasionally).\u00a0 Heat a grill pan or grill to medium-high heat.\u00a0 Remove the chicken from the marinade and grill the chicken thighs, skin side down, until golden brown, approximately 10 – 15 minutes.\u00a0 Flip the thighs, reduce the heat to medium, and continue to grill until cooked through, approximately 10 – 15 minutes.\u00a0 Remove from the heat and let rest at least 5 minutes before serving.<\/p>\n
$\"Fresh$ <\/a>
Fresh Squeezed Juice is Key<\/figcaption><\/figure>\n
$\"Mince$ <\/a>
Mince Garlic and Jalape\u00f1o Pepper<\/figcaption><\/figure>\n
$\"Add$ <\/a>
Add Tequila<\/figcaption><\/figure>\n
$\"Pour$ <\/a>
Pour Marinade Over Chicken<\/figcaption><\/figure>\n
$\"Marinate$ <\/a>
Marinate Chicken Overnight<\/figcaption><\/figure>\n
$\"Grill$ <\/a>
Grill Chicken<\/figcaption><\/figure>\n
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