Category
Main Dishes
Servings
4
Ingredients
- 8 boneless chicken thighs
- Sea salt to taste
- Freshly ground black pepperto taste
- Cooking spray
- ½ lb unsalted butter, softened (room temperature)
- 1 T jalapeño, minced
- 2 T freshly squeezed lime
- 4 t tequila (optional)
- Sea salt to taste
- Freshly ground black pepper to taste
- Mexican rice (optional)
For Chile-Lime Tequila Butter
Directions
- Season chicken thighs with salt and pepper.
- Spray enamel baking pan with broiler rack with cooking spray. Place chicken thighs on pan and with broiler rack. Insert Probe into largest thigh. Set Probe to 165°F.
- Set Bravo to broil at 500°F (TOP only). Cook until an internal temperature of 165°F is reached.
- When done, remove chicken. Place 2 chicken thighs on each plate. Cut chile-lime tequila butter into 1/4-inch slices, place slab of butter on each thigh. Serve with Mexican rice.
To make Chile-Lime Tequila Butter
- In a bowl, thoroughly combine softened butter with jalapeño, lime juice, tequila salt, and pepper.
- Roll with plastic wrap into a log shape, about 1 inch in diameter. Refrigerate compound butter for 2 hrs. or until solid.
