Tuesday, August 9, 2011

Citrus Tequila Chicken Thighs & Tex-Mex Black Bean Salsa

Tonight's dinner consisted of Citrus Tequila Chicken Thighs along with some tex-mex black bean salsa. I love me some black beans!  The salsa was really good, but doesn't keep very well.  So, I would suggest only making it if you plan on eating it all.

The chicken was really good.  I'm one of those people who loves tequila and wonders why no one else does.  It had a hit of the tequila flavor, but obviously not the alcoholic content.  We really didn't care for the rice salad part, so I didn't include that part of the recipe.  Leave a comment if you are interested in it.

Citrus Tequila Chicken Thighs

1/2 cup orange juice
1/4 cup lime juice
1/4 cup tequila
2 tbsp canola oil
1 tsp salt
1/2 tsp pepper
6 large skinless bone-in chicken thighs

Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag.  Add chicken and seal.  Marinage in refrigerator 4 hours or overnight.
Heat grill to a medium-high and set up one side for indirect grilling.  Lightly coat grill rack with oil or nonstick cooking spray.
Remove chicken from plastic bag and pour marinade into a small saucepan.  Boil for 1 minute and reserve.  Place chicken on direct heat and grill for 5 minutes per side.  Remove to indirect heat and grill for 20 minutes or until internal temp reaches 160.  Baste every 5 minutes with the reserved marinade.

Tex-Mex Black Bean Salsa

2 medium size roma tomatoes
1/2 medium-size red onion
3 scallions
1 15 oz can black beans, drained and rinsed
1 1/2 tbsp taco seasoning mix
2 tbsp sour cream

Using a small knife, half each tomato.  Cut away the stem area, then cut the two halves in half.  Over the sink or a small bowl, squeeze the tomato pieces as you would a sponge to force out the seeds and water. use a knife or hand-powered food chopper to dice the tomatoes.  Put them in a large bowl.
Dice the red onion and add them into the bowl.  Finely chop the scallions and add them to the bowl along with the beans.
Sprinkle on the taco seasoning and lightly toss the mixture until evenly blended.  Spoon in the sour cream and toss again until the ingredients are fully coated.  Makes 3 cups.

Chicken recipe from Family Circle (7/10) and Tex Mex Black Bean Salsa from FamilyFun (8/10)

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