As luck would have it, this year Hubby’s birthday fell on a Tuesday. For those of you who have been around a while, you know what that means. In our house the theme for Tuesday is Tijuana Tuesday and Hubby’s favorite cuisine is Mexican. Perfect for his special day.
I gotta tell you, my guys loved the entire meal. The chicken had good flavor. It was my first time grilling on my own. Hubby is usually in charge of any outdoor cooking, but since it was his birthday, I thought that would just be wrong. There were a few flair-ups, but nothing I couldn’t handle.
I am so loving all these great dishes that lets me utilize our garden’s peppers. I don’t know what it is about home-grown peppers, but even the “mild” Jalapenos have a wonderful kick. The original recipe called for Jalapenos to be cut into rounds and sprinkled, raw, around the thighs as a splash of color. Heck, the cilantro did that just fine. So instead I added some fresh jalapenos to the marinade and roasted a few more to serve alongside the thighs. Hubby’s favorite Mexican Restaurant serves grilled Jalapenos as a garnish, and that inspired me.
Tequila Grilled Chicken Thighs
1/4 cup Lime Juice
1/4 cup Tequila
1/4 cup Vegetable Oil
8 Jalapeno Peppers, divided
1 small Shallot
1 teaspoon New Mexican Chili Powder
1 teaspoon Ground Cumin
Red Pepper Sauce to taste
8 boneless Chicken Thighs
Cilantro Leaves for garnish
2 Limes for serving, optional
In a large, 4-cup glass measuring cup with a spout, whisk together the lime juice, tequila and vegetable oil. Set aside.
Stem and finely mince 2 jalapeno pepper. Peel and finely mince the shallot. Add peppers and shallot to the measuring cup.
Season with chili powder, cumin and a dash or two of red pepper sauce. Whisk well to blend.
Place a large (1-gallon) re-sealable bag in a casserole dish. Lay chicken thighs flat inside the bag. Pour marinade over the chicken, seal the bag, turn several times to coat the chicken and place in the refrigerator. Let marinade 2 hours for the flavors to marry. Turn the bag several more times for even distribution while it sits in the refrigerator.
Snip cilantro leaves for garnish and cut lime into quarters. Set aside until ready to use.
In a small dry cast iron skillet over medium-high heat, roast remaining jalapeno peppers whole. Turn as needed to blister the skins. Once nicely freckled, remove and set aside until ready to use.
Heat gas grill to medium heat (450 degrees). Remove thighs from the marinade, let excess drip back into the bag. Discard marinade. Grill thighs for about 6 minutes per side or until no longer pink and cooked through. Adjust heat as needed to prevent burning.
When ready to serve, plate thighs on a serving platter. Place roasted Jalapeno Peppers around the thighs. Sprinkle with cilantro. Serve with limes, if desired.
This is great with warm tortillas, refried beans and Mexican Rice.