Tequila Lime Chicken
Ingredients:
1/2 medium white onion
6 cloves garlic
1/2 medium bunch fresh cilantro, divided
1 medium orange, divided
2 medium limes, divided
1 medium jalapeño pepper, divided
1/4 cup gold or silver tequila
4 tablespoons vegetable oil, divided
3 teaspoons kosher salt, divided
1 1/2 teaspoons New Mexico chili powder
1/2 teaspoon dried Mexican oregano
1/4 teaspoon freshly ground black pepper
4 skin-on, bone-in chicken breasts (about 4 pounds total)
6 cloves garlic
1/2 medium bunch fresh cilantro, divided
1 medium orange, divided
2 medium limes, divided
1 medium jalapeño pepper, divided
1/4 cup gold or silver tequila
4 tablespoons vegetable oil, divided
3 teaspoons kosher salt, divided
1 1/2 teaspoons New Mexico chili powder
1/2 teaspoon dried Mexican oregano
1/4 teaspoon freshly ground black pepper
4 skin-on, bone-in chicken breasts (about 4 pounds total)
Directions:
In a large bowl, cut 1/2 medium white onion into 1/4-inch thick rounds.
Thinly slice 6 garlic cloves.
Coarsely chop the stems from 1/2 medium bunch fresh cilantro until you have 1/4 cup.
Finely grate the zest from 1 medium orange until you have about 1 tablespoon.
Finely grate the zest from 2 medium limes until you have about 1 tablespoon.
Thinly slice the lower half of 1 medium jalapeño into thin rounds and reserve for garnish.
Trim and coarsely chop the remaining half of the jalapeño (remove the seeds first for a less spicy marinade), then add to the bowl.
Add tequila, 2 tablespoons of the vegetable oil, 2 teaspoons of the kosher salt, chili powder, oregano, and black pepper. Stir to combine.
Add the chicken to the marinade and turn to coat. Cover the bowl or seal in a ziploc bag and refrigerate for at least 4 and up to 8 hours.
Refrigerate and reserve the zested orange and limes.
When it's almost time to cook, prepare an outdoor grill for direct, medium-high heat (about 425ºF).
About 15 minutes before cooking, juice the zested orange until you have 1/4 cup. Juice 1 1/2 of the zested limes until you have about 1/4 cup. Add both juices to the marinade and chicken and let sit at room temperature.
Coarsely chop fresh cilantro leaves for garnish.
Remove the chicken from the marinade. Wipe off any excess marinade and pat dry with paper towels. Season the chicken with the remaining 1 teaspoon kosher salt.
Coat the chicken and grease the grill grates with the remaining 2 tablespoons vegetable oil.
Place the chicken on the grill skin-side down.
Cover and cook until the skin is deep golden brown and caramelized or charred in spots, 3 to 5 minutes.
Flip the chicken and continue to cook until the internal temperature registers at least 160°F on an instant-read thermometer, reducing the heat as needed, 10 to 20 minutes more.
Transfer the chicken to a serving platter and let rest for 5 to 10 minutes.
Garnish with the reserved jalapeño and cilantro and serve with lime wedges.
Thinly slice 6 garlic cloves.
Coarsely chop the stems from 1/2 medium bunch fresh cilantro until you have 1/4 cup.
Finely grate the zest from 1 medium orange until you have about 1 tablespoon.
Finely grate the zest from 2 medium limes until you have about 1 tablespoon.
Thinly slice the lower half of 1 medium jalapeño into thin rounds and reserve for garnish.
Trim and coarsely chop the remaining half of the jalapeño (remove the seeds first for a less spicy marinade), then add to the bowl.
Add tequila, 2 tablespoons of the vegetable oil, 2 teaspoons of the kosher salt, chili powder, oregano, and black pepper. Stir to combine.
Add the chicken to the marinade and turn to coat. Cover the bowl or seal in a ziploc bag and refrigerate for at least 4 and up to 8 hours.
Refrigerate and reserve the zested orange and limes.
When it's almost time to cook, prepare an outdoor grill for direct, medium-high heat (about 425ºF).
About 15 minutes before cooking, juice the zested orange until you have 1/4 cup. Juice 1 1/2 of the zested limes until you have about 1/4 cup. Add both juices to the marinade and chicken and let sit at room temperature.
Coarsely chop fresh cilantro leaves for garnish.
Remove the chicken from the marinade. Wipe off any excess marinade and pat dry with paper towels. Season the chicken with the remaining 1 teaspoon kosher salt.
Coat the chicken and grease the grill grates with the remaining 2 tablespoons vegetable oil.
Place the chicken on the grill skin-side down.
Cover and cook until the skin is deep golden brown and caramelized or charred in spots, 3 to 5 minutes.
Flip the chicken and continue to cook until the internal temperature registers at least 160°F on an instant-read thermometer, reducing the heat as needed, 10 to 20 minutes more.
Transfer the chicken to a serving platter and let rest for 5 to 10 minutes.
Garnish with the reserved jalapeño and cilantro and serve with lime wedges.
Notes:
Store leftovers in an airtight container in the fridge for up to four days.
Better yet, slice them up for sandwiches, salads, and the best chicken salad sandwiches you ever made.
I use boneless, skinless breasts, but you can use skin-on to get crispy, charred skin on the grill. Separate the bones from the breast meat and use them to make stock.
Best matched side dishes: Arroz Verde and a light green salad with Chipotle Honey Vinaigrette dressing. And of course, a big frosty margarita!
Professional marriage advice: DO NOT use your spouse's favorite $50 bottle of tequila that she was saving for a special occasion. Just learn from my mistakes.
Better yet, slice them up for sandwiches, salads, and the best chicken salad sandwiches you ever made.
I use boneless, skinless breasts, but you can use skin-on to get crispy, charred skin on the grill. Separate the bones from the breast meat and use them to make stock.
Best matched side dishes: Arroz Verde and a light green salad with Chipotle Honey Vinaigrette dressing. And of course, a big frosty margarita!
Professional marriage advice: DO NOT use your spouse's favorite $50 bottle of tequila that she was saving for a special occasion. Just learn from my mistakes.