Tequila and Lime Chicken

Health Staff
Updated
The chicken can be marinated up to 2 days in advance. Cover and refrigerate until needed.

Yields: 4

Prep Time time: 15 minutes

Cook time: 55 minutes

Chill time: 6 hours

Stand time: 30 minutes

Total Time time: 7 hours 40 minutes

Ingredients

  • 1 medium chicken (about 3 lb.), preferably organic, cut into 8 pieces

  • 5 blanco tequila

  • Zest and juice of 2 limes, preferably unwaxed

  • 1/2 crushed red pepper flakes, plus more for sprinkling, optional

  • 1-2 sea salt flakes or kosher salt

  • 2 olive oil

  • Chopped fresh cilantro

  • Lime wedges, for serving

Nutrition

calories 362

fat 13g

saturated fat 2g

cholesterol 142mg

fiber 1g

protein 47g

Carbohydrates 1g

sodium 737mg

iron 1mg

calcium 17mg

Directions

  1. Put chicken pieces into a resealable bag. In a bowl, mix together tequila, lime zest and juice, red pepper flakes, salt and oil. Tip into bag with chicken. Seal or tie tightly (letting out air first), place in a dish and refrigerate for at least 6 hours or up to overnight. (If you're short on time, let stand for 40 minutes in a cool place.) Preheat oven to 425°F. Remove chicken pieces from bag, reserving marinade. Set pieces on a small, shallow roasting pan and let stand until they reach room temperature, about 30 minutes. (It's important that they sit on pan without a lot of room to spare, or else marinade will immediately evaporate in the hot oven.) Pour half of marinade over chicken pieces and roast for 25 minutes. Remove chicken from oven, pour remaining marinade over pieces, then roast until cooked through, 25 to 30 minutes. Put chicken pieces on a serving plate. Add a little boiling water to pan to help get every last bit of flavor-sticky juice out, then pour it over chicken. Sprinkle with chopped cilantro and some more red pepper flakes, if desired. Serve with lime wedges.