Tequila Chicken

Today’s recipe is a fresh, zingy and easy finger-food option for the Mexican lovers out there (Ms Polka, I’m looking at you!). Mr Herringbone has provided a perfect bite-sized accompaniment to any event.

Who doesn’t love combining meat and liquor? Some of the greatest meals have the two sitting side-by-side in harmony. Drunken Chicken, Coq Au Vin, Bourbon Ribs – the list is endless. So here is my take on the old standard with a twist (of lime!).

Tequila Chicken

Ingredients:

1 x kilo chicken wings

1 x orange

1/2 cup of lime juice (approx. 3 limes)

1 x large red chilli

cumin seeds

1 x clove of garlic

1/2 cup of tequila

olive oil

salt & pepper to taste

Method:

1. Pre-heat oven to 220C

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2. De-bone the chicken wings to form a chicken lollipop of sorts. We have made a handy (but amateur  video to walk you through how to do this!

3.  Do them all and set aside.

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4. The marinade! Finely dice the chilli and the garlic, and combine in a bowl with half the juice of the orange, the lime juice and the tequila.

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5. Place the chicken into the marinade, cover and let steep for up to 3 hours (place in the fridge during this time).

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6. You will notice that the chicken starts to cook in the marinade, and will turn from pink to white.

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6. Once the chicken is marinated, heat an oven-proof roasting tray (one that can withstand the heat from a stovetop), add a tablespoon of olive oil, and brown the chicken.

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7. Once browned on both sides, place the backing dish into the oven for 20 minutes (or until cooked).

8. Serve up! You can either serve these delightful meat lollipops in a group on a large plate, or as individual canapés. It’s up to you!

tequila chicken

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