It doesn’t take much for roast chicken to taste great with just about any kind of spice rub or marinade but we were surprised at how extremely fall off the bone tender & delicious this turned out. Someone told me that all you need to make an excellent recipe is a combination of three key ingredients. Using more doesn’t necessarily make it any better.
This recipe came about by mistake because of a chicken sitting in my fridge where the best before date was that day. The packaging said it had to be cooked or frozen by that very same day so I decided to cook it with what was on hand………….which turned out to be lots of limes and a bottle of tequila. Sometimes you improvise and it turns out great – other times not so much.
Now how can you go wrong with tequila?
Drunken Chicken Recipe:
Pat the chicken dry first then rub a chilli mixture & a little kosher salt all over bird. Squeeze fresh lime juice everywhere and pour (just under ½ cup) of tequila all over as well as in the cavity.
I baked it in a clay pot at 425 until done and juices ran clear while basting every so often. Took the top off during the last little while to let it brown & the skin crisp up.
Cooking in clay is amazing (more on that in another post) but if you don’t have a clay pot just cook it as you normally would – 350 at about 20 minutes per pound.
Remember if it doesn’t turn out right just keep adding more tequila………………..and make chicken some other time!
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