Broiled Chicken Thighs Chile-Lime Tequila Butter

Author

Nuwave

Servings

4

Category

Main Dishes

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)

Directions

1. Season chicken thighs with salt and pepper.
2. 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.
3. Set Bravo to broil at 500°F (TOP only). Cook until an internal temperature of 165°F is reached.
4. 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.
5. In a bowl, thoroughly combine softened butter with jalapeño, lime juice, tequila salt, and pepper.
6. Roll with plastic wrap into a log shape, about 1 inch in diameter. Refrigerate compound butter for 2 hrs. or until solid.