Ben and I really enjoy making this recipe during the week. It is so easy to chop up all the ingredients and then marinade overnight. In this recipe I have used the chicken Maryland pieces, but it honestly works with any cut of chicken, chicken wings, chicken thigh, chicken drumsticks, just make sure you score the chicken before marinading. You could do it with chicken breast, but it does tend to dry out.
My recipe also says to cook on the barbeque, but you can also roast in the oven at 200°C.
Hope you enjoy 🙂
1/4 cup (60 ml) tequila
1/4 cup (60ml) lime juice
2 small red chilies, seeds removed, finely chopped
3 garlic cloves, crushed
1/4 cup coriander, finely chopped
1 tbsp olive oil
4 chicken Maryland pieces, skin on
chargrilled lime halves, to serve
- Combine tequila, lime juice, chillies, garlic, coriander and oil in a large ziplock bag.
- Using a sharp knife, score the chicken on each side, about 3 slashes should do it, then place in the bag, seal and massage to coat with marinade. Refrigerate for 2-3 hours (or overnight) for flavours to develop.
- Pre-heat barbeque or chargrill to medium-high. Remove chicken from bag, draining and discarding excess marinade, and season. Cook, skin-side down first, for 3-4 minutes until lightly charred. Turn and cook for a further 3-4 minutes until cooked through. Rest in a warm spot on the barbeque or in a low oven, loosely covered with foil, for 10 minutes.
- Serve with chargrilled lime halves.