Desert cuisine is really its own style of cooking. It is a cuisine which relies on the flavors of the region and has a very earthy texture. There are only a few places in the United States where you can experience true desert cuisine and the great American Southwest is one of them.
I love desert cuisine. I love eating it, I love cooking it and at one time I even loved having a restaurant that served it. This dish is pure desert and is a dish I created when in a rather hazy state of mental being, decided that marinating chicken thighs (my favorite part of the bird) in a tequila based marinade would bring me my own personal rapture. In a roundabout way, I was right. This is seriously an incredible dish and if you're into grilling, go head and pop the bad boys over the coals.
Ingredients needed to make Desert Tequila Chicken (Serves 2):
- 4 chicken thighs
- 3 green onions, minced
- 4 cloves garlic, minced
- 2 Tbs. minced cilantro
- 1/2 tsp. salt
- 1 tsp. ground cumin
- 1 Tbs. dried oregano, crushed
- 1/2 cup tequila
- 1/4 cup grenadine
- 2 Tbs. corn oil
- Remove any excess fat from the chicken thighs (remember, there is a difference between fat and skin - much like in humans).
- In a medium bowl, whisk together the remaining ingredients, except the oil, until well combined.
- In a medium saute pan, heat the oil over medium heat.
- Add the chicken to the marinade and let marinate 1 hour at room temperature.
- Pre-heat your broiler.
- Remove the chicken from the marinade and carefully place into the saute pan.
- Cook the chicken thighs about 8 minutes per side (or to desired doneness).
- Place the pan, with the chicken skin-side up, under the broiler and broil about 2 minutes (or until the skin just begins to char).
- Remove the pan from the broiler and place the chicken on serving plates.
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