Thursday, June 26, 2014

Roasted Tequila Lime Chicken

Original recipe found at
Original source: Ina Garten, Barefoot Contessa

In this recipe I doubled nearly everything from the orginal to make sure the chicken would be fully coated...but this might not be necessary. 


1 cup gold tequila
12 oz 100% lime juice
1 cup freshly squeezed orange juice
2 tbsp chili powder
2 tbsp minced jalapeno pepper (I used jarred sliced jalapeƱos and just squished them up in my hands)
2 tbsp minced fresh garlic
1 tbsp salt
2 tsp  freshly ground black pepper

Original: 3 whole boneless chicken breasts 
Adapted: 1 - 4 lb roasting chicken, quartered 
Olive oil

3 tbsp Fresh Cilantro, finely chopped 

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large container. Add the chicken. Refrigerate and let marinate for 8 hours or overnight.

Original: "Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature." 

Adaptation: (Used whole bone-in chicken breasts (chicken halves) with 6 drumsticks, with skin) 
Place Skin side up in baking dish. Brushed with olive oil. 
Preheat oven to 450.(Roast setting)
Bake for 40 min.
Tent with foil after about 15 min or when the skin is nicely browned. 
Cover with foil for 15 min after removing from oven, before serving. Internal temp must reach 165 (can take out at 160) to be done.

Sprinkle with cilantro to serve. Serve hot! 

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