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Victoria Haneveer

Mexican Chicken Marinade with Tequila

This tequila lime chicken marinade combines fresh cilantro, garlic, brown sugar and lime juice. Marinate bone-in chicken pieces, then bake them until juicy with lightly browned edges.
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Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 2 hours
Total Time 2 hours 55 minutes
Servings: 6
Course: Marinade
Cuisine: Mexican
Ingredients Method Notes

Ingredients
 

  • 3 ½ to 4 pounds (1.6 to 1.8 kg) bone-in, skin-on chicken pieces
  • ⅓ cup (80 ml) blanco tequila
  • ¼ cup (60 ml) fresh lime juice
  • ¼ cup (20 g) finely chopped cilantro (fresh coriander leaves)
  • 2 tablespoons light brown sugar
  • 2 tablespoons vegetable oil
  • 3 garlic cloves, minced
  • 1 teaspoon salt
  • ¼ teaspoon black pepper

Method
 

  1. Whisk the tequila, lime juice, cilantro, brown sugar, vegetable oil, garlic, salt and black pepper together in a bowl.
  2. Put the chicken in a large zip-top bag or covered container. Pour the marinade over the chicken and coat each piece well. Refrigerate for 1 to 4 hours, turning the chicken once or twice if possible.
  3. Preheat the oven to 425°F (220°C). Line a large baking sheet or roasting pan with foil.
  4. Remove the chicken from the marinade and let the excess drip off. Discard the used marinade.
  5. Arrange the chicken in a single layer with the skin facing up. Bake for 35 to 45 minutes, depending on the size of the pieces.
    6. You can broil for 2 or 3 minutes at the end if the chicken needs more browning. Watch it closely because the sugar can scorch.
  6. Check the thickest part with a meat thermometer without touching the bone. Breasts should reach 165°F (74°C). Thighs and drumsticks have a better texture at around 175°F (80°C).
  7. Rest the chicken for 5 minutes before serving or chopping.

Notes

  • Blanco or silver tequila is best because it has a clean agave flavor.
  • Don’t marinate the chicken overnight. The lime juice can affect the texture if it’s left too long.
  • Boneless chicken thighs can be marinated for 30 minutes to 2 hours, then baked for about 20 minutes.
  • To grill the chicken, cook it over medium-high heat until browned, then move it to a cooler area and close the lid until it’s cooked through.