I'm not a breast guy. They bore me. I know most of the world tends to focus on that part more than any other area, and it's a shame. Bland and usually lacking favor, there are other exciting parts than breasts. Like thighs.
The best bang for your buck can be found in the thighs, skin-on and with bone. For about a dollar a serving, no other part of the chicken yields so much flavor in the dark meat for the cost. You wanna pay how much for those 4 skinless, boneless chicken breasts? $9? F that. I'm going dark meat, and I might not come back.
Grilled chicken usually sucks, let's be honest. Even if you marinate it, there's little time between raw, cooked just right, and tasting like your flip flop. This is why I prefer not only the thigh for its dark meat, but grilling a small piece of this protein with the bone in will help prevent the meat from drying out during cooking. This recipe will ensure your thighs are tasty with a tequila-lime marinade, shoot for at least 3-4 hours, overnight is best. Don't worry, the chicken will not end up tasting like a shot of tequila. Turn halfway through the marinate.
I don't drink tequila, but I keep a bottle around for my roasted red pepper tequila dip. Most of my friends don't like it. I know this guy who has a love-hate relationship with tequila. Literally. One afternoon while in Arizona, after many cervesas the night before, this dude decided he was gonna cross the border and hang out in Mexico for a while. After all, he was the back-up goalie and didn't really need to be sharp for the game that night. Great idea, right?! Well, after hitching a ride across the border and then all the way to Tucson (because they wouldn't let his drunk ass walk over with the bottle of tequila he was carrying) he somehow found his way back to our hotel, fell down on the floor of our room after pounding on the door for it to open, and proceeded to mumble incoherently, over and over and over again- 'I love tequila, I hate tequila, I love tequila, I hate tequila.' Once Coach recognized his condition, Dan wasn't allowed to dress that night, and even if he was, I don't think the pads would have made it on the right leg.
Here's another grilled chicken recipe that is super easy and delish. It's from everyone's favorite Southern family, the Deens. I love Paula of course, and Jamie is okay, but Bobby is kind of a douche.
Tequila-Lime Grilled Chicken
1/2 C tekillya
1 C lime juice (about 6 limes, depending on size)
1/2 C orange juice
1 TB medium chili powder
1 large jalapeno, seeded, diced
5 garlic cloves, minced
2 ts kosher
1 ts freshly cracked black pepper (not that ground shit)
8 skin-on, bone-in chicken thighs (or your preference, cooking time will vary)
Combine everything but the chicken in a large bowl, whisk to incorporate. Add the chicken to this bowl or a baking dish, the marinade should just cover the chicken. Park in the fridge for at least 3-4 hours, overnight preferred.
About 30 min prior to grilling, remove the chicken from the marinade, remove any sticking pieces of garlic or pepper and then season with S&P. Fire up your outdoor cooker for two zones- one with direct medium-hot and an area with indirect medium heat. Grill first in the hot zone, skin side down, for three minutes, then flip. Grill for another three minutes, then transfer your bird to the indirect heat. Grill for about another 8 minutes, turning a few times, the actual time will depend on the heat of your grill and the size of your thighs. You want the internal temp at the thickest part to be 165F. Let rest for at least 5 minutes before you dive in.
Serve with salad, rice, coleslaw, or grilled corn. Or Cheetos.