Tequila Lemon Chicken Tacos

We’re celebrating National Tequila Day by grilling up boozy, zesty tacos in the test kitchen. And since we can’t mix up a batch of margaritas at 10 am we’re mixing up a marinade for lunch. The marinade is a combination of tequila, lemon, garlic, spices, and it’s loaded flavor.

Ingredients:

• 2 lbs. boneless skinless chicken thighs
• ½ bunch cilantro
• ½ medium red onion, thinly sliced
• Cotija cheese
• Corn tortillas

Marinade:

• 1 lemon, juiced
• ½ lemon zest
• 2 oz. Tequila (We used Corralejo Reposado)
• 2 cloves garlic, minced
• 1 tsp. paprika
• ½ tsp. chili powder
• 2 tsp. salt
• ½ tsp black pepper
• 1 tbsp neutral oil (safflower or vegetable)

Directions:

1. Mix together all marinade ingredients in a small mixing bowl.
2. Place chicken in a shallow dish and pour marinade on top. Mix to evenly coat the chicken.
3. Cover the chicken with plastic wrap and place in the fridge to marinate for at least 4 hours or overnight, flipping the chicken halfway.
4. Place the chicken on a hot grill cooking each side for appoximately 4 minutes or until the internal temp reads 165ºF.
5. While the chicken is cooking place the corn tortillas on your flat grill and heat until gently browned.
6. Assemble tacos and serve with guacamole and lime wedges.

Recipe Notes:

Edge Compact Tortilla Warmer Grill (model #: TW1520) set temperature 400ºF.