Slow-Grilled Tequila-Citrus Chicken Thighs

The weather is getting nicer for the most part here. We have had some extremely hot days, 90’s, and then the next day will be in the 50’s and rainy. That is classic North Idaho for you!

We are excited for summer food! We love grilling, and do it year round but we don’t have a covered deck which makes it not very convenient, so we don’t do it often in the snow… but we do sometimes!

I would say that 95% of recipes I try, I change. I just always read them and think “this should be done this way, and that should be this and not that…” So when I find a recipe that I don’t mess with it’s either because I don’t feel it is even worth making or it is WOW this sounds amazing!

This recipe is the latter. I don’t think I could make it any better except to double it so that we can invite the family over!

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You might notice in the pictures that my hubby is using a grill mat. If you have not tried them, you must! They really are amazing!! No more flare ups and you still get the grill lines and all the flavor that makes using your grill wonderful! I highly recommend them!

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If the sun is shining on your deck this evening, give Slow-Grilled Tequila-Citrus Chicken Thighs a try!

Happy Grilling!

Elizabeth XOXO

Slow-Grilled Tequila-Citrus Chicken Thighs

Recipe from Weber’s Charcoal Grilling™ The Art of Cooking with Live Fire, by Jamie Purviance



Serves: 4
Prep time: 10 minutes
Marinating time: 6 to 8 hours
Grilling time: 30 to 40 minutes

Marinade:
1/2 cup fresh orange juice
1/4 cup tequila
2 tablespoons fresh lime juice
2 tablespoons extra virgin olive oil
1 tablespoon chipotle pepper Chipotle Pepper Tobasco Sauce
1 tablespoon roughly chopped garlic
1 1/2 teaspoon kosher salt
1 teaspoon dried oregano
1/4 teaspoon freshly ground black pepper
8 chicken thighs (with bone and skin), trimmed of excess fat and skin

1. In a medium bowl mix the marinade ingredients. Put the chicken thighs in a large, resealable plastic bag and pour in the marinade. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, lay flat in a rimmed dish, and refrigerate for 6 to 8 hours, turning once.

2. Remove the chicken thighs from the bag and pour the marinade into a small saucepan. Bring the marinade to a boil and let it boil for at least 30 seconds to kill any raw chicken bacteria.

3. Brush the cooking grates clean. Grill the chicken thighs, skin side down first, over direct low heat (250° to 350°F), with the lid closed as much as possible, until the meat is firm and no longer pink near the bone, 30 to 40 minutes, turning every 5 minutes and swapping their positions as needed for even cooking. During the last 20 minutes of grilling, brush the chicken on both sides with the boiled marinade. Serve warm or at room temperature.

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DVO

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