Citrus and Tequila Chicken Thighs

Citrus and Tequila Chicken Thighs

Who doesn’t like a nice set of thighs? These Citrus and Tequila Chicken Thighs will spice up any gathering with a South of the Border flair. The tequila and citrus flavors maintain an excellent synergy that compliment the relatively fatty cut of chicken. Give this recipe a try and you won’t be disappointed.

Tips / Suggestions

  • Burn the wood down till have mostly have embers. You want to cook the chicken over smoke / heat, not flames, as it will get burned.
  • Server the chicken with roasted vegetables or rice. It makes one heck of a meal.
Print Recipe

Citrus and Tequila Chicken Thighs

Recipe by BacusBBQ
Servings

4

servings
Prep time

2

hours 

30

minutes
Cooking time

20

minutes
Calories

kcal

Chicken thighs marinated in a citrus / cilantro mixture, grilled over wood, and basted in a tequila lime butter sauce.

Ingredients

  • 8 8 chicken thighs (bone-in)

  • 4 tbsp 4 butter unsalted

  • 1 1 lime juiced

  • 1 tsp 1 tequila

  • 1 tbsp 1 honey

  • 1 tbsp 1 chopped cilantro

  • Citrus Cilantro Marinade
  • 1 handful 1 chopped cilantro

  • 1 tbsp 1 chili powder

  • 1 tbsp 1 spicy chicken seasoning of choice

  • 1 tbsp 1 cumin

  • 1 tbsp 1 minced garlic

  • 1 tsp 1 salt

  • 1 tsp 1 cracked pepper

  • 2 2 limes juiced

  • 1/2 cup 1/2 orange juice

  • 1/4 cup 1/4 olive oil

Directions

  • Add the marinade ingredients to a large bowl and mix thoroughly. Add in the chicken thighs and mix thoroughly. Be sure to coat all sides of the chicken, even under the skin. Refrigerate for at least 2 hours. Before grilling, remove from the refrigerator and let come up to room temperature for at least 30 minutes.
  • Add the butter, lime juice, tequila, and honey to a sauce pot. Set aside.
  • Fire up the grill with your wood of choice. Once the wood has burned down and is mostly coals, add the chicken thighs to the grill. Additionally, add the sauce pot to the grill so the butter mixture can melt.
  • Grill for roughy 20 minutes (flipping every 5 minutes or so) until the internal temperature is 165 degrees F. During the last 5 minutes of grill baste each side of the chicken with the butter mixture.
  • Remove the chicken from the grill, top with the 1 tbsp of chopped cilantro, let rest for at least 5-10 minutes, and then dig in.


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