Recipes Plan

Tequila Lime Grilled Chicken

Tequila Lime Grilled Chicken

Prep 15 min + Brine 1 hour + Cook 30 min
•
Rickarbys
Servings
4
(Original: 4)

Ingredients

Brine

  • 0.333 cup salt, (for brine)
  • 3 tablespoon sugar, (for brine)
  • 6 cup water, (for brine)

Chicken

  • 4 12-ounce split bone-in, skin-on chicken breast

Sauce

  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1.5 tablespoon tequila
  • 4 tablespoon fresh lime juice
  • 2 medium clove garlic, minced
  • 0.333 cup fresh cilantro, chopped
  • 1 teaspoon sugar, (for sauce)
  • 1 teaspoon salt, (for sauce)

Serving & Grilling

  • vegetable oil, for the grill
  • 1 lime, cut into wedges for serving

Instructions

  1. In a large shallow bowl, stir 1/3 cup salt and 3 tablespoons sugar into 6 cups water until dissolved. Submerge the chicken (4), cover, and refrigerate for .
  2. Meanwhile, in a medium bowl, mix the mayonnaise (1/2 cup), sour cream (1/2 cup), tequila (1 1/2 tablespoons), lime juice (4 tablespoons), garlic (2 medium cloves), cilantro (1/3 cup), remaining sugar (1 teaspoon), and salt (1 teaspoon), then cover and refrigerate.
  3. Preheat a gas grill on high. (Once preheated, adjust one burner to medium-high and the others to low.)
  4. Remove the chicken from the marinade, rinse, and dry.
  5. Oil the grill grates with vegetable oil, then grill the chicken skin side down, over the hot part of the grill, and without moving, until skin is grill-marked, about .
  6. Turn the pieces over and continue grilling until second side is grill-marked, about longer.
  7. Move the chicken to the cooler side of the grill and grill, skin side up, until center of the thickest part of each piece registers 160 degrees on an instant-read thermometer, about longer.
  8. Transfer the chicken to a platter, cover loosely with foil, and rest for .
  9. Serve the chicken with the chilled sauce and the lime wedges (from 1 lime).
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