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