Drunken Citrus Chicken

• 4 whole Skin-on, Bone-in Chicken Thighs
• 4 dashes Salt
• 4 dashes Pepper
• 4 dashes Paprika
• 4 dashes Cayenne Pepper
• 4 dashes Garlic Powder
• 4 dashes Onion Powder
• 1 cup Tequila
• 3 Tablespoons Lime Juice (or The Juice From 2 Limes)
• 4 Tablespoons Meyer Lemon Juice (or The Juice From 2 Meyer Lemons)
• 1/4 cups Orange Juice
• 3 stalks Green Onions, White And Light Green Parts
• 2 whole Jalapenos, Roughly Chopped, Ribs And Seeds Intact
• 1 bunch Cilantro, About A Handful

1. Rinse chicken and pat dry.
2. Season each piece liberally with salt, pepper, paprika, cayenne, garlic powder and onion powder.
3. Set aside in a medium-sized bowl.
4. In another bowl, combine tequila, citrus juices, green onions, jalapenos, cilantro and some citrus rinds.
5. Add a pinch of salt and pour over the chicken.
6. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight if possible.
7. Remove the citrus rinds, cilantro and jalapenos before cooking!
8. Cover the bottom of a roasting pan with aluminum foil and place a roasting rack in the pan.
9. Spray the rack and the bottom of the pan with cooking spray.
10. Adjust the top rack of your oven to approximately 8 inches from the broiler; set broiler to low if possible.
11. Keeping the door of the oven partially ajar, broil chicken thighs until they start to crisp, about 3 minutes.
12. Flip and broil the other side until crispy, about another 3 minutes.
13. Continue flipping chicken every 3-4 minutes, basting on occasion with leftover marinade, until an instant-read thermometer reads 165-170 degrees.

chicken, salt, pepper, paprika, cayenne pepper, garlic, onion powder, tequila, lime juice, lemon juice, orange juice, stalks green onions, jalapenos, cilantro

Taken from tastykitchen.com/recipes/main-courses/drunken-citrus-chicken/ (may not work)