Ingredients

* 2 Jalapeno chiles, seeded and cut into strips
* 2 Anaheim chiles, seeded and cut into strips
* 3 garlic cloves, minced
* 1 Tblsp. salt
* 3 squirts, Cholula hot sauce
* zest of 1 lime
* juice of 3 limes
* 1/4 bunch of cilantro, rough chopped
* 1/2 C. tequila
* 1/3 C. E.V. Olive oil
* 8 boneless, skinless chicken thighs
* 1 C. Brown rice
* water

Directions

1. Roast chile strips in a heavy, DRY, skillet over medium heat. Toss occasionally until browned. Remove from heat and let cool
2. In a Ziplock bag, add all other ingredients EXCEPT the rice. When cool, dice the roasted chiles and add them to the other ingredients.
3. Place in refrigerator for at least an hour or up to 6 hours.
4. Remove chicken to plate.
5. In a heavy saucepan put rice and the contents of the Ziplock and enough water to equal 2 C.
6. Bring rice mixture to boil and reduce heat to simmer and cover.
7. Spray grill pan with cooking spray and bring to med. high heat. Grill chicken about 3 to 3 and 1/2 minutes per side depending on their thickness.
8. Serve with the dirty rice and refried beans.