Tequila Chicken Recipe
Ingredients:
1 Juice of one Orange
1 Juice of one Lime
1 Chipotle pepper in adobo sauce - chopped
2 Garlic cloves crushed
1 Tsp dried oregano
1/4 Cup Tequila
2 Tbsp olive oil
Salt
Pepper
Method:
Combine first 7 ingredients, and pour over chicken thighs. Place in airtight container or ziplock bag and place in fridge to marinate for 6-8 hours.
On a grill over direct low heat, cook the thighs low and slow turning periodically to ensure even cooking.
Reduce marinade in a pot by ⅔’s, and baste chicken in the last 10- 15 minutes of cooking time.
Add hardwood smoking chips to bring an extra layer of flavour.
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Click here for video transcript
Hi everyone! Welcome back to Le Gourmet TV. Today, we are going to do a Citrus Tequila Chicken Thigh recipe video. We are going to make the marinade today. Marinade the thighs overnight and then we will grill them off tomorrow. So it's really simple marinade and just let's get right into it.
So we've got some oregano, chipotle and adobo sauce and for the recipe go to Le Gourmet TV if you are not already there, click on the video another window will open and the recipe will be there for you. I got a couple of cloves of garlic and I have just smashed them. I haven't chopped them up. Nothing special to them. The juice of one lime, some freshly squeezed orange juice, there is about half a cup there. Quarter cup of Milagro of tequila this is the Anejo really nice sweet flavoured tequila.
Little bit of extra virgin olive oil, maybe two tablespoons of so, some freshly ground pepper that probably worked to maybe two tablespoons as well. Then about a tablespoon of coarse salt, coarse sea salt, pickling salt, kosher salt however you want call it just the non-iodized stuff. So give that a little whisk and that's it.
So we are going to put our chicken thighs. See, these are skin-on, bone-in chicken thighs and I trimmed off an extra skin and fat and there are eight of him here. So we are going to put this in sealable bag, you could do this in any sealable container, anything that makes it easy just to give it a shake and make sure that there fully coated. Then just pour the marinade carefully into the bag. Get as much air out of the bag as you possibly can. Seal it up, give it a good shake make sure that every things covered. Now put this in the fridge for 6 to 8 hours, overnight is great, and then tomorrow we will grill them up.
So our chickens have been out of the fridge for about half and an hour. You want them to come up to room temperature before you put it on the grill. I am putting on here over direct low heat. This grill is about 220 degrees Fahrenheit and you want to cook these really slowly, low and slow, take your time. It should take at least half hour to 45 minutes to get these cooked.
Close the lid, don't forget about them, keep in eye on them, because you don't want any flare ups. So as part of low and slow, I've got some hardwood smoking chips on here as well. Periodically, you want to lift the lid and move them around, turn them over, be careful of the flare ups. You want to ensure even cooking.
We're now into the last 10 or 15 minutes of the cooking process. But when you first take out the marinade to let it rest and come up to room temperature pour the marinade into a pot, bring it up to boil on the stove top and reduce it down by about two-thirds. You want a really sticky sauce that in the 10 to 15 minutes of the cooking process you based onto the chicken. It just adds that last layer of flavour.
Here we go, time to come off, look at those. Slow grilling, but little hardwood smoke, basting in that last third of cooking with the reduced marinade, layer after layer after layer after layer of flavour, really, really nice chicken dish.
So hope you can give this one a try. I think it's one that you are really, really going to enjoy, a little different than something that I'm used to, but there is layer after layer after layer flavour here. Like I said, you've got the marinade, you've got the smoke, you've got the slow, slow grilling and in the reduced marinade on top just in that last little bit of cooking, absolutely fantastic. Thanks for stopping by. Hope to see you again soon.
So we've got some oregano, chipotle and adobo sauce and for the recipe go to Le Gourmet TV if you are not already there, click on the video another window will open and the recipe will be there for you. I got a couple of cloves of garlic and I have just smashed them. I haven't chopped them up. Nothing special to them. The juice of one lime, some freshly squeezed orange juice, there is about half a cup there. Quarter cup of Milagro of tequila this is the Anejo really nice sweet flavoured tequila.
Little bit of extra virgin olive oil, maybe two tablespoons of so, some freshly ground pepper that probably worked to maybe two tablespoons as well. Then about a tablespoon of coarse salt, coarse sea salt, pickling salt, kosher salt however you want call it just the non-iodized stuff. So give that a little whisk and that's it.
So we are going to put our chicken thighs. See, these are skin-on, bone-in chicken thighs and I trimmed off an extra skin and fat and there are eight of him here. So we are going to put this in sealable bag, you could do this in any sealable container, anything that makes it easy just to give it a shake and make sure that there fully coated. Then just pour the marinade carefully into the bag. Get as much air out of the bag as you possibly can. Seal it up, give it a good shake make sure that every things covered. Now put this in the fridge for 6 to 8 hours, overnight is great, and then tomorrow we will grill them up.
So our chickens have been out of the fridge for about half and an hour. You want them to come up to room temperature before you put it on the grill. I am putting on here over direct low heat. This grill is about 220 degrees Fahrenheit and you want to cook these really slowly, low and slow, take your time. It should take at least half hour to 45 minutes to get these cooked.
Close the lid, don't forget about them, keep in eye on them, because you don't want any flare ups. So as part of low and slow, I've got some hardwood smoking chips on here as well. Periodically, you want to lift the lid and move them around, turn them over, be careful of the flare ups. You want to ensure even cooking.
We're now into the last 10 or 15 minutes of the cooking process. But when you first take out the marinade to let it rest and come up to room temperature pour the marinade into a pot, bring it up to boil on the stove top and reduce it down by about two-thirds. You want a really sticky sauce that in the 10 to 15 minutes of the cooking process you based onto the chicken. It just adds that last layer of flavour.
Here we go, time to come off, look at those. Slow grilling, but little hardwood smoke, basting in that last third of cooking with the reduced marinade, layer after layer after layer after layer of flavour, really, really nice chicken dish.
So hope you can give this one a try. I think it's one that you are really, really going to enjoy, a little different than something that I'm used to, but there is layer after layer after layer flavour here. Like I said, you've got the marinade, you've got the smoke, you've got the slow, slow grilling and in the reduced marinade on top just in that last little bit of cooking, absolutely fantastic. Thanks for stopping by. Hope to see you again soon.
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