Ingredients
- 1 medium chicken (about 3 lb.), preferably organic, cut into 8 pieces
- 5 tablespoons blanco tequila
- Zest and juice of 2 limes, preferably unwaxed
- 1/2 teaspoon crushed red pepper flakes, plus more for sprinkling, optional
- 1-2 teaspoons sea salt flakes or kosher salt
- 2 tablespoons olive oil
- Chopped fresh cilantro
- Lime wedges, for serving
Preparation
-
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.
bon appetit
No comments:
Post a Comment