If you only associate tequila with boozy nights with friends, it’s time to change your perspective. Tequila is perfect in a bevy of cocktails, but also works great when cooking.
This is a quick marinade that’s best on chicken but delicious on fish too.
Prep: 15 minutes
Cook: 15 minutes
- 8 boneless, skinless chicken thighs
- 1 cup fresh orange juice
- 1 tablespoon olive oil
- 1 to 2 ounces blanco tequila
- 3 cloves garlic, minced
- 3/4 teaspoon salt
- 1 teaspoon cumin seeds, toasted, ground
- 2 avocados, peeled, pitted
- Juice of 1 lime
- 1/2 cup chopped jicama, in 1/4-inch dice
- 8 to 12 grape tomatoes, roughly chopped (should remain in good-size pieces)
- Cilantro, chopped
- Put the chicken in a shallow dish or nonreactive pan. Whisk the orange juice, olive oil, tequila, 2 cloves minced garlic, 1/2 teaspoon salt and cumin together in a measuring cup. Pour over the chicken. Allow to rest, 10 minutes.
- Meanwhile, for the guacamole, put the remaining garlic and the lime juice in a small bowl. Add the avocado, mashing with a fork. Keep it coarse and chunky. Stir in the jicama and tomatoes. Season with remaining 1/4 teaspoon salt. Stir in cilantro to taste.
- Transfer chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, about 12 minutes. Serve chicken topped with generous portion of guacamole. (If you like, reduce the cooking liquid for a sauce, about 5 minutes.)