Citrusy Tequila Chicken Thighs

• 1/2 cup orange juice
• 1/4 cup lime juice
• 1/4 cup tequila
• 2 tablespoons canola oil
• 1 teaspoon salt
• 1/2 teaspoon McCormick Smokehouse pepper
• 6 large skinless bone-in chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons leftover marinade
• 1/4 teaspoon salt
• 3 cups cooked rice
• 1/2 red sweet pepper
• 1/2 yellow sweet pepper
• 2 scallions, trimmed and thinly sliced
• 1 tablespoon chopped cilantro

1. Chicken:
2. 1. Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight.
3. 2. Heat gas grill to medium-high or prep charcoal grill with medium-hot coals and set up one side for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.
4. 3. 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 temperature reaches 160 degrees F on an instant-read thermometer. Baste every 5 minutes with the reserved marinade.
5. Rice Salad:
6. 4. In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.

orange juice, lime juice, tequila, canola oil, salt, smokehouse pepper, chicken, olive oil, leftover marinade, salt, rice, red sweet pepper, yellow sweet pepper, scallions, cilantro

Taken from www.epicurious.com/recipes/member/views/citrusy-tequila-chicken-thighs-52899481 (may not work)