Tequila Lime Chicken Thighs
Return 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.
Ingredients :
- 3/4 cup fresh orange juice
- 3/4 cup tequila
- 1/2 cup fresh lime juice, plus lime slices for serving
- 3 cloves garlic, finely chopped
- 1 Tbsp. chili powder
- 8 boneless, skinless chicken thighs
- Kosher salt
- 2 Tbsp. extra-virgin olive oil
- 1/4 cup honey
- 3 Tbsp. unsalted butter
- Cooked white rice, chopped fresh cilantro leaves and/or sliced scallions, and thinly sliced jalapeños, for serving
Directions :
- 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.
- Remove 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.
- In 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.
- Add 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.
- Return 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.
- Spoon rice onto a platter (if using). Arrange chicken over. Top with lime slices, cilantro, and jalapeño.
