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Thread: Tequila-Lime Chicken
2004-07-05, 18:54 #1
- Join Date
- Feb 2001
- Silicon Valley, USA
- Thanked 94 Times in 90 Posts
I have some extra tequila lying around from a trip to Mexico seven years ago. You too? <img src=/S/laugh.gif border=0 alt=laugh width=15 height=15> Here's a recipe I scraped together from various stuff on the Internet, as well as some nutty ideas of my own, that came out pretty well on the 4th.
1.5-2.0 lb. chicken breast meat (or 3 lb. with the skin and bones, I guess)
1 heavy duty plastic zip-enclosure bag (e.g., "freezer" weight)
1/2 cup + 1/2 cup excellent sipping tequila
1/2 lb. + 1/2 lb. juicy-looking limes
2 TBSP + 2 TBSP sugar of your choice
1 TBSP chopped or pressed garlic
2 TBSP extra virgin olive oil (or other oil that tastes good to you)
1 TBSP chopped serrano chiles (or other "heat" of your choice)
1/4 cup chopped cilantro
1/2 tsp kosher salt (or other salt of your choice)
1/2 tsp fresh ground black pepper
First, make sure you've finished your shopping and have all your ingredients.
Clean the limes well with soap and water, and peel off the zest from half of them. Squeeze those limes for the fresh, tangy juice, which should yield about a 1/2 cup. Combine with 1/2 cup of the tequila and 2 TBSP sugar, stir well to dissolve the sugar, pour over ice, and enjoy at your leisure. Do not drive or operate heavy machinery for at least 3 hours.
Chop the zest and toss it in the zip bag. Chop or press the garlic, chop the cilantro and chile(s), and add them to the bag.
In a one-pint or larger glass (or other non-reactive) measuring cup, pour 1/2 cup of tequila. Squeeze in the juice of the remaining limes. Add 2TB sugar, the salt and black pepper, and stir to dissolve.
Clear the pets and children from the kitchen and, if you plan to use strong disinfectants, open the windows to provide ventilation. Don your biohazard gloves and place the chicken pieces in the sink. Wash them and remove unnecessary large fat blobs. Pat mostly dry with paper towels and place on your dedicated cutting board for bacteria-laden poultry. Shape as desired (e.g., for grilling, try to give a more uniform thickness to the meat), then place into the plastic zip bag. Remove gloves and disinfect the kitchen.
Add the 2TB of oil to the tequila-lime mixture, stir vigorously to temporarily emulsify it, and pour carefully into the bag. Zip it up, excluding as much air as possible, and squish it all around to distribute the ingredients. If you are using chicken with the bone in, this probably isn't going to work very well. Please improvise.
Place the zip bag on a place in your refrigerator to marinate. Massage and turn every couple of hours. When ready to cook, remove chicken pieces from the bag to a plate, leaving as much as possible of the marinade bits in the bag.
Cook chicken to desired doneness. Meanwhile, pour out the zip bag into a small pot and bring to a boil for a minute. This should sterilize the marinade. Strain it through something fine enough to remove the big pieces and, if possible, the chile seeds, and return the liquid to the pan. Reduce on medium high heat, stirring often, until the sauce thickens. One way to tell it's done is that a wooden spoon pulled across the bottom of the pot will leave a clear spot for longer than usual (the liquid doesn't rush right back in). Pour into a small bowl. This sauce can be passed around for dabbing on top of the chicken when it's served.
2004-07-05, 20:12 #2
- Join Date
- Dec 2000
- Queanbeyan, New South Wales, Australia
- Thanked 0 Times in 0 Posts
Re: Tequila-Lime Chicken
Otherwise known as hungover chickenSubway Belconnen- home of the Signboard to make you smile. Get (almost) daily updates- follow SubwayBelconnen on Twitter.