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Tequila-Lime Chicken Thighs

Scott Phillips

Servings: 4

Golden reposado tequila is used in this recipe for its woody, smoky personality, which complements the chipotle chile and the char of the grill. For a full, robust tequila flavor, be sure to let the chicken marinate for at least 8 hours.


  • 1/3 cup tequila, preferably reposado
  • 1/3 cup fresh lime juice (from 2 large limes)
  • 1/4 cup agave syrup
  • 3 large cloves garlic, finely chopped
  • 1 tsp. chipotle chile powder
  • 1 tsp. ground cumin
  • 1/2 tsp. dried oregano, preferable Mexican
  • Kosher salt and freshly ground black pepper
  • 8 boneless, skinless chicken thighs (about 2-1/2 lb.), trimmed of excess fat
  • Peanut or vegetable oil, as needed
  • 1 lime
  • 1/4 cup coarsely chopped cilantro; more to taste

Nutritional Information

      Calories (kcal) : 440
      Fat Calories (kcal): 200
      Fat (g): 23
      Saturated Fat (g): 6
      Polyunsaturated Fat (g): 5
      Monounsaturated Fat (g): 10
      Cholesterol (mg): 260
      Sodium (mg): 370
      Carbohydrates (g): 6
      Fiber (g): 0
      Sugar (g): 4
      Protein (g): 49


  • In a medium bowl, whisk the tequila, lime juice, agave, garlic, chile powder, cumin, oregano, 2-1/2 tsp. salt, and black pepper to taste. Add the chicken, turning to coat. Cover and refrigerate for at least 8 hours or up to 2 days.
  • Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
  • Remove the chicken from the marinade and shake off the excess liquid. Brush the chicken and the grill grate with the oil. Grill, flipping once, until charred in places and cooked through, about 8 minutes total.
  • Remove the chicken from the grill, cover with foil, and let rest for 5 minutes. Squeeze half a lime over the chicken, garnish with the cilantro, and serve with the remaining lime, cut into wedges. 


Rate or Review


  • cpcopin | 06/15/2017

    A definite keeper!

  • kettleho | 03/20/2017

    Excellent. Will be one of our summer regulars.

  • Aisleleven | 03/13/2017

    Delicious! Mixed up the marinade this morning before leaving for work and fired up the grill when I got home. Had most of the items on hand but made a few small tweaks based on my pantry: used silver tequila and ground ancho pepper (instead of chipotle powder) and bone-in/skin on thighs so the cooking time was a little longer. My husband loved it...will definitely make again.

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