8 boneless, skinless chicken thighs
1 cup fresh orange juice
1 tablespoon olive oil
1 to 2 ounces blanco tequila (may substitute chicken broth or water)
3 garlic cloves, peeled, minced and divided
3/4 teaspoon salt, divided
1 teaspoon cumin seeds, toasted in a dry skillet and ground
Juice of 1 lime
2 avocados, peeled and pitted
1/2 cup peeled and 1/4-inch-diced jicama
8 to 12 grape tomatoes, roughly chopped (should remain in good-sized pieces)
Chopped, fresh cilantro leaves, to taste
Put the chicken in a shallow dish or nonreactive pan. In a measuring cup, whisk the orange juice, olive oil, tequila, 2 of the minced garlic cloves, 1/2 teaspoon of the salt and the cumin. Pour over chicken and allow to rest for 10 minutes.
Meanwhile, put remaining garlic and the lime juice in a small bowl. Add the avocado, mashing with a fork. Keep it coarse and chunky. Stir in the jicama and tomatoes. Season with remaining salt. Stir in the cilantro to taste.
Transfer chicken and marinade to a large skillet; cook over medium heat until chicken is done, turning once, for about 12 minutes. Serve chicken topped with a generous portion of guacamole. (If you like, reduce cooking liquid for a sauce, for about 5 minutes.)
Makes 4 servings.