We can’t think of a better reason to enjoy a
margarita than with these tequila chicken thighs. With a sauce inspired by the classic cocktail (seriously), you’ll also have the ingredients on hand to mix one up while you cook and dine on this easy-to-make weeknight dinner.
To make these chicken thighs, you’ll want to marinate the chicken in the tequila mixture for at least 20 minutes. Then after cooking the thighs, use the same skillet to turn the marinade into a rich sauce. If you feel like grilling, these chicken thighs are also fantastic on the grill! Just don’t forget to boil and finish the marinade in a pot before serving it over the grilled thighs.
Ingredients
- 3/4 c.fresh orange juice (from about 3 navel oranges)
- 3/4 c.tequila
- 1/2 c.fresh lime juice (from about 6 limes), plus lime slices for serving
- 3cloves garlic, finely chopped
- 1 tbsp.chili powder
- 8boneless, skinless chicken thighs (about 2 1/2 lb. total)
- Kosher salt
- 2 tbsp.extra-virgin olive oil
- 1/4 c.honey
- 3 tbsp.unsalted butter
- Cooked white rice (optional), chopped fresh cilantro leaves and/or sliced scallions, and thinly sliced jalapeños, for serving
Directions
-
- Step 1
In a large baking dish or bowl, combine orange juice, tequila, lime juice, garlic, and chili powder. Add chicken and marinate at least 20 minutes at room temperature, or cover and refrigerate up to 2 hours.
- Step 2Remove chicken from marinade, letting excess marinade drip back into dish; reserve marinade. Pat chicken dry with paper towels and wipe off garlic pieces; season chicken all over with salt.
- Step 3In a large heavy skillet over medium-high heat, heat oil. Working in batches, cook chicken, turning occasionally and reducing heat to medium if bottom of pan is darkening too fast, until cooked through and lightly charred on both sides, 4 to 6 minutes per side. Transfer chicken to a plate.
- Step 4Add reserved marinade and honey to skillet. Bring to a boil, stirring and scraping up brown bits on bottom of pan, until slightly thickened, about 5 minutes. Strain sauce through a fine-mesh sieve into a medium heatproof bowl or liquid measuring cup; discard solids.
- Step 5Return sauce to skillet. Add butter and cook over medium-high heat, stirring frequently, until butter is melted, about 2 minutes; season with salt. Return chicken to skillet and spoon sauce over.
- Step 6Spoon rice onto a platter (if using). Arrange chicken over. Top with lime slices, cilantro, and jalapeño.
- Step 1
