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Tequila-lime glazed chicken thighs
Juicy, tangy, and just a little bit boozy, make this dish the perfect addition to your next backyard barbecue!
SERVES
4
Ingredients
Chicken Thighs
- 2 pounds (907 g) boneless, skinless chicken thighs (16 thighs)
- 1/2 cup (120 ml) lime juice
- 1/2 cup (120 ml) gold tequila
- 2 tablespoons (30 ml) sriracha
- 1 tablespoon (15 ml) dried oregano
- 1/2 cup (120 ml) agave syrup
- 5 cloves garlic, minced
- 1 teaspoon (5 ml) ground cumin
- Salt and pepper, to season
- 1/2 cup (120 ml) chopped cilantro
Tequila-Lime Glaze
- 1 cup (120 ml) agave
- 3/4 cup (180 ml) tequila
- 8 limes, juice
- 2 tablespoons (10 ml) chipotle sauce
- Salt, to season
Jicama Cucumber Ribbon Salad
- 1 large English cucumber, peeled and seeded
- 1/2 jicama bulb, peeled
- 1/2v small red onion, cut into thin strips
- 2 carrots, peeled
- 2 limes, juice
- 2 tablespoons (30 ml) olive oil
- Salt and pepper, to season
- 1 teaspoon (5 ml) chilli flakes
Directions
Chicken
- In a large, resealable bag, combine the chicken, lime juice, tequila, sriracha, oregano, agave syrup, garlic, cumin, salt, pepper, and cilantro.
- Seal tightly and shake the bag to make sure the marinade is well distributed.
- Marinate, refrigerate, for two hours to overnight.
Glaze
- In a small pot, combine agave syrup, tequila, lime juice, and chipotle and cook until the mixture reaches a simmer.
- Simmer for 25 to 30 minutes until the glaze reduces by half and becomes slightly thick.
- Season with salt and set aside.
Jicama Cucumber Ribbon Salad
- Peel jicama, and slice into long one-inch (2.5 centimetres) wide flat sections.
- Use a mandolin to slice long, even ribbons of cucumber, jicama, and carrot.
- Place the ribbons in a mixing bowl, add red onion, and toss to combine.
- About 10 to 15 minutes before serving, drizzle the veggies with olive oil and lime juice and season with chilli flakes, salt, and pepper.
- Toss to combine evenly and let sit for 10 to 15 minutes at room temperature.
Finish and Serve
- Preheat grill to medium-high heat.
- Remove the chicken from the marinade and skewer it onto two parallel skewers. There should be four chicken thighs per skewer pair.
- Drizzle skewered chicken with olive oil and place on grill.
- Cook the chicken on one side for three minutes and then flip it onto the uncooked side.
- Brush the chicken with the reserved Glaze.
- Flip and apply glaze to the chicken six more times, cooking for about 20 to 25 minutes, until deeply brown.
- Remove from grill and let rest, loosely tented with foil, for five minutes.
- Transfer the Jicama Cucumber Ribbon Salad to a serving platter (or individual dishes) and serve the hot skewers alongside. Enjoy!
