Well, apparently that was a huge mistake because then we started getting flooded with comments and questions about the missing margarita-brined chicken thighs recipe. I finally got around to re-making it and I don’t know what I did differently this time, but I loved it. My kids loved it. It was sweet and salty and smoky and citrus-y, perfect for a hot summer night. I served it with watermelon and Lime-Cilantro Rice with Pineapple and it was fantastic. So. I’m sorry for taking it away. And second-guessing myself. And posting ugly pictures. And leaving you all margarita chicken-less. I’ve learned the error of my ways.
how to make margarita-brined chicken thighs
I love using boneless skinless chicken thighs in this recipe because, once you trim them, they’re so much tastier and really not bad fat/calorie-wise, plus they marinade and cook so quickly. To get the brine started, you’ll need water, kosher salt, and brown sugar.
Combine those ingredients in a small saucepan and bring to a boil. Stir until smooth, then remove from heat. Allow to cool for about 10 minutes. While the salt mixture is cooling, put together the rest of the brine–you’ll need water, orange juice, tequila (or lemon, lime, and/or orange juices), orange zest, lime zest, and whole peppercorns.
Combine those ingredients in a large Ziploc bag. Add the salt mixture and stir to combine.
Submerge the chicken thighs in the brine and refrigerate for 4-24 hours.
Halve any remaining citrus and reserve. When ready to cook, preheat grill over medium heat. Lightly oil the grates, then cook the chicken thighs for 4 minutes per side. When you flip the chicken add the reserved citrus, cut side down. When cooked, remove the citrus from the grill and transfer the chicken to a serving plate. Allow the fruit to cool for a few minutes, then squeeze the grilled fruit over the chicken and serve immediately.
