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Citrusy Chicken With Tequila and Rice Salad

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“The chicken is marinated, then grilled. And WHOO HOO! The marinade is not tossed, but used to make the rice salad. From "Family Circle" magazine. In this recipe, McCormick's Smokehouse pepper is used. This is black pepper that has been infused with applewood smoke. You can use ordinary black pepper or try bacon salt for the salt, or adding a little liquid smoke to the marinade. Times do not include marinating time.”

Ingredients Nutrition


  1. Prepare the marinade in a large resealable plastic bag; combine orange juice, lime juice, tequila, canola oil, salt and pepper.
  2. Add chicken and place in the refrigerator for 4 hours, up to overnight.
  3. Heat a grill to medium high heat, preparing for direct and indirect grilling.
  4. Remove chicken from marinade and boil for 1 minute and reserve.
  5. Grill chicken, over direct heat, for 5 minutes per side; transfer to indirect side and continue grilling, basting every 5 minutes, until cooked through (internal temperature 160 degrees F), about 20 minutes.
  6. Meanwhile, in a large bowl, whisk olive oil, 3 tablespoons of the boiled marinade, and salt.
  7. Stir in rice, peppers, green onions, and cilantro.
  8. Serve salad, at room temperature, with the chicken.

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