Citrusy Chicken With Tequila and Rice Salad

• 12 cup orange juice
• 14 cup lime juice
• 14 cup tequila
• 2 tablespoons canola oil
• 1 teaspoon salt
• 12 teaspoon pepper (McCormick Smokehouse)
• 6 large skinless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons marinade (leftover from above)
• 14 teaspoon salt
• 3 cups cooked rice
• 12 red bell pepper
• 12 yellow bell pepper
• 2 green onions, slice thin
• 1 tablespoon fresh cilantro, chopped

1. Prepare the marinade in a large resealable plastic bag; combine orange juice, lime juice, tequila, canola oil, salt and pepper.
2. Add chicken and place in the refrigerator for 4 hours, up to overnight.
3. Heat a grill to medium high heat, preparing for direct and indirect grilling.
4. Remove chicken from marinade and boil for 1 minute and reserve.
5. Grill chicken, over direct heat, for 5 minutes per side; transfer to indirect side and continue grilling, basting every 5 minutes, until cooked through (internal temperature 160 degrees F), about 20 minutes.
6. Meanwhile, in a large bowl, whisk olive oil, 3 tablespoons of the boiled marinade, and salt.
7. Stir in rice, peppers, green onions, and cilantro.
8. Serve salad, at room temperature, with the chicken.

orange juice, lime juice, tequila, canola oil, salt, pepper, chicken thighs, olive oil, marinade, salt, rice, red bell pepper, yellow bell pepper, green onions, fresh cilantro

Taken from www.food.com/recipe/citrusy-chicken-with-tequila-and-rice-salad-436208 (may not work)