Shelly's Recipe

TEQUILA-MARINATED CHICKEN THIGHS

Category: Poultry I

12 chicken thighs (4 1/2 to 5 pounds total), skinned (if desired)
1/2 cup orange juice
1/4 cup tequila
2 tablespoons lime juice
1 tablespoon finely chopped canned chipotle pepper in adobo sauce
1 teaspoon snipped fresh oregano
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon ground black pepper

Place chicken in a resealable plastic bag set in a large bowl. For marinade, in a small bowl, combine orange juice, tequila, lime juice, chipotle pepper, oregano, garlic, salt and black pepper. Pour marinade over chicken. Seal bag, turn to coat chicken. Marinate in the refrigerator for 4 to 6 hours, turning bag occasionally. Drain chicken, reserving marinade.

For a charcoal grill, arrange medium-hot coals around a drip pan. Place chicken, meaty sides down, on grill rack over drip pan. Cover and grill for 50 to 60 minutes or until chicken is no longer pink (180F), turning and brushing once with reserved marinade half-way through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.) Discard and remaining marinade. Makes 6 servings.