Citrusy Chicken With Tequila and Rice Salad

Ingredients

• 12 cup orange juice
• 14 cup lime juice
• 14 cup tequila
• 2 tablespoons canola oil
• 1 teaspoon salt
• 12 teaspoon pepper (McCormick Smokehouse)
• 6 large skinless chicken thighs
• 3 tablespoons olive oil
• 3 tablespoons marinade (leftover from above)
• 14 teaspoon salt
• 3 cups cooked rice
• 12 red bell pepper
• 12 yellow bell pepper
• 2 green onions
• slice thin
• 1 tablespoon fresh cilantro
• chopped

Instructions

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.