This recipe uses boneless, skinless chicken thighs and a margarita marinade.  The thighs take up a lot of room while cooking so you will need to either use a double burner grill pan or work in batches with your single burner pan.  The thighs grill up pretty quick so working in batches shouldn’t be a problem.

  • ½ cup fresh lime juice
  • 1 oz orange juice
  • 1 oz good tequila (Sauza, Patron, etc)
  • 2 lbs boneless skinless chicken thighs

Trim any large deposits of excess fat from the chicken thighs and place in a 1 quart zip top plastic bag.  Add the lime and orange juice along with the tequila to the zip top bag, set the bag into a large bowl and then into the refrigerator for 2 hours.

Remove the thighs from the marinade and pat them dry with a paper towel.  Lightly oil the thighs (a quick spray with a non-stick cooking oil would work fine) and season with salt and pepper.  Allow the oiled chicken to rest at room temperature for about fifteen minutes.

Preheat your grill pan on medium low for five minutes.

Add the thighs to the grill pan and cook four minutes per side flipping only once.  Make sure than when you add the thighs to the pan that the entire side is exposed to the grill. I have found that if you start with the side of the thigh that would have been the “skin side” down that the grilling is much easier.  The “bone side” of the thighs is often pretty mangled and all the loose dangly bits can stick to the grill easier than the relatively smooth surface provided by the “skin side”.  By the time it is time to flip the “bone side” has usually firmed up a little.

After the thighs have grilled for eight minutes remove them from the pan.  The thighs are great when topped with salsa and served with sides of yellow rice and refried beans. You could also slice up some onions and peppers, coat with oil, salt and pepper and grill them up for a chicken fajita dinner.