Ingredients
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12 chicken thighs, skin on with bones
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1/2 cup tequila
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3 limes, zested and then juiced
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2 teaspoons chili flakes, or less to taste
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salt, to season
Directions
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1
Done
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Season both sides of chicken with salt. Set aside. |
|
2
Done
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In a large bowl, mix together tequila, lime juice and zest, and chili flakes. |
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3
Done
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Add the chicken and coat well to cover all pieces. Refrigerate covered for 6 hours or overnight. |
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4
Done
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Remove chicken from refrigerator 30 minutes before roasting, and place without marinade in a single layer on a baking dish. |
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5
Done
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Preheat oven to 425F (220C). |
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6
Done
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Pour one-half the marinade onto chicken, place in oven for 25 minutes. |
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7
Done
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Pour the second half of marinade over chicken, and cook for another 17 minutes. |
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8
Done
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Set oven to broil, and broil to crisp up the skin for the last 3-5 minutes. |
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9
Done
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Serve hot or at room temperature with rice, fresh guacamole, black beans and tortillas. |
