Grilled Tequila Lime Chicken

Tip: Read directions completely before preparing.

Ingredients:
4 chicken leg quarters, skin and access fat removed

6 cloves garlic, peeled and finely chopped
2 teaspoons ground cumin
1/2 teaspoon sweet paprika
1 teaspoon sea salt
¼ cayenne pepper
¼ teaspoon freshly ground black pepper
½ large white onion, grated (about 1/2 cup)
¼ cup light olive oil
¼ cup fresh squeezed lime juice
¼ cup tequila
Non-stick grill cooking spray

Directions:
Remove the skin and all the access fat as possible from the leg quarters.

In a large bowl, mix the minced garlic, cumin, sweet paprika, sea salt, cayenne pepper, black pepper, 1/2 cup grated onion, , tequila, lime and the oil.

Add the chicken to bowl and mix everything together, making sure chicken is well coated.  Place in a large plastic bag to marinate, and seal the bag, trying to release as much air as possible.  Place in refrigerator and marinate overnight.

 

Allow your chicken leg quarters to come to room temperature before putting them on the grill.  Putting cold meat on a hot grill will cause the meat to contract and become tough.  Coat the grill grates with oil or a nonstick grill cooking spray so your chicken will not stick to the grill.

Preheat the gas grill with all burners on medium heat.  Then turn off one side of the grill, this will be your cooking, side, once chicken is lightly browned.

Remove that chicken from the bag and place on the chicken on the grill directly over the hotter side first, using tongs and cook for about 3-5 minutes on each side, until is lightly browned.

Now move the chicken to the coolest side of the grill, close the lid and cook chicken leg quarters on each side for about 22 minutes, for a total cooking time of about 45 minutes.  The grill temperature should be around 350 to 365 degrees F. with lid closed.  Every grill is different, so keep a close eye on the chicken for fire flare ups, in order to avoid burning the chicken.

Use a meat thermometer to check when the chicken leg quarters are done. The internal temperature should reach a minimum of 165 degrees F.  Do check for doneness.  You can know when chicken is done without a thermometer as the juices run clear.

Let the chicken rest after taking it off the grill for five to 10 minutes, so the juice can redistribute.  Tent cover with aluminum foil, then serve.  Enjoy!

I served it up with a salad of sliced cucumbers, tomatoes, capers, olive oil, goat cheese, pine nut pesto and thin sliced white onion.  Also some grill roasted fingerling potatoes!

Tip:  Did you know that, Tequila which is made from the Agaves of the Highlands produce sweet and frutal tequilas, while agaves from the Lowlands are more herbaceous in nature. This becomes evident in the liquor's aroma and taste.