This was a part of today’s big family barbecue and the recipe was adapted from ‘Barefoot Contessa, Family Style’ by Ina Garten – same recipe, I just substituted chicken thighs for chicken breasts – and quadrupled the recipe. We had this chicken, orzo with roasted vegetables, a green bean and cherry tomato salad and a Raspberry Freeze for dessert – recipes will show up eventually. Pickled beets and carrots were also a part of the feast and the beauty of it all was that it was all basically ready when everyone showed up, which is really the only way that I can enjoy myself when we host something like this…
1/2 c. EACH gold tequila AND freshly squeezed orange juice
1 c. freshly squeezed lime juice
1 T. chili powder
1 jalapeno pepper, seeded and finely minced
4 cloves of garlic, finely minced
2 t. salt AND 1 t. freshly ground pepper
8 – 10 boneless, skinless chicken thighs
Whisk together all of the ingredients except the chicken in a large bowl, then add the chicken, cover and marinate in the fridge overnight.
When you’re ready to cook and the barbecue is heated to medium-high, remove the chicken from the marinade, sprinkling each piece with salt and pepper before laying on the grill. Grill about 5 minutes a side, watching it carefully and cutting into a piece if you’re not sure if it’s done.
Remove it from the grill and place it in a serving dish, wrapping it tightly with foil and allowing it to rest for 5 minutes before serving.
- Category: BBQ, Chicken, Marinade, Lime