1 cup tequila
½ cup olive oil
½ cup white wine vinegar
¼ cup chopped fresh cilantro
1 tablespoon lime zest
2 tablespoons fresh lime juice
4 cloves garlic, minced
2 tablespoons chili powder
2 tablespoons kosher salt
1 tablespoon freshly ground black pepper
1 (4-pound) package chicken thighs
1 lime, quartered
1. In a medium bowl, whisk together tequila, olive oil, vinegar, cilantro, lime zest, lime juice, garlic, chili powder, salt, and pepper. Place chicken in a 13×9-inch baking dish. Pour tequila mixture over chicken thighs, cover, and marinate in refrigerator for 12 to 24 hours.
2. Preheat grill to medium-high heat (350° to 400°). Remove chicken from marinade; discard marinade. Grill thighs, fat side down, for 15 to 20 minutes with grill lid closed. Turn and grill, with lid closed, an additional 15 to 20 minutes, or until juices run clear when pierced with a fork. Squeeze lime quarters over chicken before serving.
Note: Serve with lime-scented rice, if desired. Just cook rice as directed on package, substituting chicken broth for water and adding 2 tablespoons fresh lime zest.