Ingredients

1/2 cup orange juice

1/4 cup lime juice

1/4 cup tequila

2 tablespoons canola oil

1 teaspoon salt

1/2 teaspoon McCormick Smokehouse pepper

6 large skinless bone-in chicken thighs

3 tablespoons olive oil

3 tablespoons leftover marinade

1/4 teaspoon salt

3 cups cooked rice

1/2 red sweet pepper

1/2 yellow sweet pepper

2 scallions, trimmed and thinly sliced

1 tablespoon chopped cilantro

Preparation

Chicken:

  1. Place orange juice, lime juice, tequila, canola oil, salt and pepper in a large resealable plastic bag. Add chicken and seal. Marinate in refrigerator for 4 hours or overnight.
  2. Heat gas grill to medium-high or prep charcoal grill with medium-hot coals and set up one side for indirect grilling. Lightly coat grill rack with oil or nonstick cooking spray.
  3. Remove chicken from plastic bag and pour marinade into a small saucepan. Boil for 1 minute and reserve. Place chicken on direct heat and grill for 5 minutes per side. Remove to indirect heat and grill for 20 minutes or until internal temperature reaches 160 degrees F on an instant-read thermometer. Baste every 5 minutes with the reserved marinade. Rice Salad:
  4. In a large bowl, whisk olive oil, 3 tablespoons of the marinade and salt. Stir in rice, peppers, scallions and cilantro. Serve at room temperature with chicken.