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Drunken Citrus Chicken
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Description
Note – the chicken is not yet cooked in the photo!
Sticking to the rules of marinating (acid/oil/herbs), these skin-on, bone-in chicken thighs bathe in silver tequila (100% agave is always preferred), Meyer lemon juice, orange juice, lime juice, cilantro, jalapenos and green onions for 2-4 hours before cooking entirely under the broiler. Don’t fear the broiler!
Ingredients
- 4 whole Skin-on, Bone-in Chicken Thighs
- 4 dashes Salt
- 4 dashes Pepper
- 4 dashes Paprika
- 4 dashes Cayenne Pepper
- 4 dashes Garlic Powder
- 4 dashes Onion Powder
- 1 cup Tequila
- 3 Tablespoons Lime Juice (or The Juice From 2 Limes)
- 4 Tablespoons Meyer Lemon Juice (or The Juice From 2 Meyer Lemons)
- ¼ cups Orange Juice
- 3 stalks Green Onions, White And Light Green Parts
- 2 whole Jalapenos, Roughly Chopped, Ribs And Seeds Intact
- 1 bunch Cilantro, About A Handful
Preparation
Rinse chicken and pat dry. Season each piece liberally with salt, pepper, paprika, cayenne, garlic powder and onion powder. Set aside in a medium-sized bowl.
In another bowl, combine tequila, citrus juices, green onions, jalapenos, cilantro and some citrus rinds. Add a pinch of salt and pour over the chicken. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight if possible. Remove the citrus rinds, cilantro and jalapenos before cooking!
Cover the bottom of a roasting pan with aluminum foil and place a roasting rack in the pan. Spray the rack and the bottom of the pan with cooking spray. Adjust the top rack of your oven to approximately 8 inches from the broiler; set broiler to low if possible.
Keeping the door of the oven partially ajar, broil chicken thighs until they start to crisp, about 3 minutes. Flip and broil the other side until crispy, about another 3 minutes. Continue flipping chicken every 3-4 minutes, basting on occasion with leftover marinade, until an instant-read thermometer reads 165-170 degrees.
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