Pollo marinado al tequila y lima a la parrilla

Ingredientes

• 2 lbs boneless skinless chicken thighs
• 1/4 cup tequila blanco
• 1/4 cup lime juice
• 2 tablespoons olive oil
• 1 tablespoon dried cilantro (or fresh chopped)
• 1 tablespoon packed dark brown sugar
• 1 tablespoon garlic paste
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon tomato powder (or tomato paste)
• 1/2 teaspoon chipotle powder
• Kosher salt & fresh ground black pepper, to taste
• Fresh sliced lime, chopped cilantro- for garnishes, optional

Preparación

1. 1

   Marinate the chicken: Place the chicken thighs into a large resealable plastic bag or large bowl. Add the tequila, lime juice, olive oil, cilantro, brown sugar, garlic paste, cumin, paprika, tomato powder/paste, chipotle powder, and salt/pepper to taste. Use your hands (fitted with disposable gloves if desired) to toss/massage the mixture into the chicken until everything is well combined and the chicken thighs are evenly coated. Seal the bag or cover the bowl and then refrigerate to marinate for at least 2 hours or preferably overnight.

2. 2

   Before grilling: Remove the marinated chicken from the fridge and let it sit out on the counter to come to room temperature before hitting the grill. Note: You can grill your chicken using an indoor grill pan or on a traditional outdoor grill.

3. 3

   To grill the chicken: : Preheat the grill with medium-high direct heat grilling, 375-450°F and grease the grates. When ready, use tongs to place the chicken thighs on to the hot grates. Let the chicken grill with the lid closed for about 4-5 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill and place them onto a serving platter and tent with foil. Let the chicken rest for at least 10 minutes.

4. 4

   To grill via the stovetop: Preheat a stovetop grill pan over medium heat. When hot, brush the grill pan with 1 tablespoon of oil. Working in batches, use tongs to place the chicken onto the hot grill pan. Let the chicken grill for about 5-7 minutes per side or until the chicken registers at least 165°F when checked with an internal thermometer. Then use tongs to remove the chicken from the grill pan and place them onto a serving platter. Use an additional tablespoon of oil between cooking the batches, only as needed.

5. 5

   Serve: Garnish the serving platter with sliced lime wedges and cilantro, if desired. Enjoy the grilled chicken as-is or alongside your favorite sides.