Editor’s Note: Bassmaster Elite Series pro Terry Scroggins has long been known as a great cook. In this column, he shares instructions on how to cook some of his favorite foods. See his other recipe for Pork tenderloin, Venison kabobs, Mustard fried venison, Beer can chicken, Peanut butter cup pie, Smoked ribs with red pepper jelly, Shrimp-stuffed jalapeños, Crab-topped grouper, Grilled spaghetti.
Tequila chicken
Everyone knows that I love to grill, and even though grilling up some big ribeye steaks is my favorite thing I still like to throw down on some chicken every now and then. Like anything else I do, I have to make it interesting, and I make this recipe different by marinating it in Jose Cuervo tequila. The tequila gives it a unique flavor and really sets the whole thing apart. Y’all will have to check out my recipe and give it a try!
Ingredients: Grilled chicken, minced garlic, limes, olive oil, kosher salt, cilantro, McCormick chicken rub
Tools needed: Ziploc bags, knife, spoon, grill tongs
Cook time: 20 minutes with the grill at 325 degrees – 10 minutes per side
At first I thought I would be able to marinate my chicken in a mixing bowl, but I ended up moving them into a Ziploc bag. I would recommend you using the same. I pour about 3 ounces of olive oil onto my chicken.
Next I add kosher salt to taste.
The fun part! I use around half the bottle for 5 pounds of chicken. I poured it into the mixing bowl at first, but soon moved it over to a Ziploc bag.
Squeeze two limes into your mix.
I switched over to a Ziploc bag. Add around 4 to 5 tablespoons of minced garlic per baggie.
Chop up a sprig of cilantro and add to your mix.
After adding in all the ingredients, let your mix marinate for around one two hours while refrigerated.
After marinating, place your chicken on your grill until thoroughly cooked. This should take 20 to 30 minutes depending on your heat.
I decided to add some Weber Salt Free Chicken Seasoning after placing my chicken on the grill.
I served my Tequila Chicken with Spanish rice and yellow squash. It was so good, and so easy!
Terry Scroggins’ column, Big Show’s Big Eats, appears monthly on Bassmaster.com. You can also find him on Twitter or Facebook.
