Tequila, lime & honey chicken
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Tequila, lime & honey chicken
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A flavour packed chicken dish marinated in tequila, lime and chilli.
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Ingredients
- 4 Maryland chicken cuts
Marinade
- 2 limes – zest and juice
- 4 garlic cloves crushed
- 1 jalapeno chilli deseeded and sliced
- 80 ml tequila reposado for smokiness
- 1 Tbsp honey
- a few sprigs of coriander / cilantro about 6
Finishing drizzle
- Juice of 1 lime
- 1 Tbsp honey
- Garnish with fresh coriander and extra lime wedges
Instructions
- Cut a few slashes in the chicken down to the bone and season well with salt & pepper.
- In a small bowl mix all the marinade ingredients together. Put the seasoned and slashed chicken into a large Ziploc bag and pour over the marinade ingredients. Rest this lying flat in a dish or on a plate in the fridge over night.
- The next day, remove the chicken form the fridge an hour before you roast to bring it to room temp and preheat the oven to 180C.
- Place the chicken pieces skin side up in a roasting dish making sure they fit quite snugly. Cover the entire surface with a piece of dampened baking paper. This acts as a cartouche to prevent too much liquid evapourating and the chicken from over browning. Roast for 1 hour.
- Remove the chicken form the oven and mix the remaining lime and honey together. Drizzle this over the chicken and return it to the oven to roast for a further 10 – 15 minutes – uncovered or uncovered for 5 minutes and covered for the remaining time. My chicken was actually nice and brown so to prevent it from browning too much (I’m a food stylist so fanatical about this) I roasted for 5 minutes uncovered and then covered for another 5 – 10.
- Remove the chicken and place it on a serving platter. Add a couple of tablespoons of water to the pan and scrape the bottom to release the stick juices. Pour this all over the chicken. Serve with fresh coriander sprigs and wedges of lime.
Notes
- Marinate overnight for maximum flavour penetration.
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