🧂 Ingredients
For the marinade:
- 6–8 chicken thighs (bone-in or boneless, skin-on preferred)
- ¼ cup tequila (silver/blanco works best)
- 3 tbsp fresh lime juice (about 2 limes)
- 2 tbsp olive oil
- 3–4 cloves garlic (minced)
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ½ tsp black pepper
- 1 tsp honey or brown sugar (optional, for balance)
- Zest of 1 lime
- Fresh cilantro (optional, for garnish)
🔪 Instructions
1. Marinate
- In a bowl, whisk together tequila, lime juice, olive oil, garlic, spices, and honey.
- Add chicken thighs and coat well.
- Cover and refrigerate for at least 2 hours, ideally 6–12 hours.
2. Cook (choose method)
Grill (best flavor):
- Preheat grill to medium-high.
- Grill chicken 6–8 minutes per side until nicely charred and cooked through (internal temp ~75°C / 165°F).
Oven:
- Preheat oven to 200°C (400°F).
- Place chicken on a baking tray and bake for 30–35 minutes.
- Broil for 3–5 minutes at the end for crisp skin.
Stovetop:
- Heat a skillet over medium-high with a bit of oil.
- Cook thighs 6–7 minutes per side until golden and cooked through.
🌿 Tips for Best Results
- Don’t over-marinate: More than 24 hours can make the texture mushy due to lime acidity.
- Use fresh lime juice: Bottled won’t give the same brightness.
- Pat chicken dry before cooking: Helps achieve better browning.
- Reserve marinade carefully: If you want to use it as a sauce, boil it first to make it safe.
- Add heat if you like: Toss in chopped jalapeño or cayenne.
- Rest before serving: Let chicken sit 5 minutes after cooking to keep it juicy.
