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4 limes
1/2 cup tequila
1 tbsp olive oil
2 tbsp granulated sugar
1 tsp hot red-chili flakes
1/2 tsp salt
2 jalapenos
4 garlic cloves
4 skin-on chicken legs, with thighs attached, or 4 skin-on, bone-in chicken breasts
Grate peel from limes and place in a bowl. Squeeze juice from limes and measure out 1/2 cup (125 mL). Add to peel along with tequila, oil, sugar, chili flakes and salt. Core jalapeños, then remove and discard seeds. Finely chop jalapeños. Mince garlic. Stir both into tequila mixture.
If using legs, slice drumstick portion from thighs. Place chicken in a large plastic bag and pour marinade overtop. Pushing chicken down into marinade, squeeze out as much air as possible and tightly seal with an elastic band. Place in a bowl and refrigerate for at least 4 hours but preferably overnight.
When ready to barbecue, grease grill and preheat barbecue to medium. Remove chicken from marinade and place skin-side down on grill. Barbecue with lid closed, turning once, until chicken feels springy when pressed, from 30 to 35 minutes for legs and 25 minutes for breasts. Discard marinade or boil for at least 8 minutes to kill bacteria, then use as a dipping sauce.
Calories 176, Protein 23.4g, Carbohydrates 2.2g, Fat 7.2g, Fibre 0.1g, Sodium 143mg.
Never heard of a drunken chicken? Give this barbecued version a try. The longer it marinates, the better it is.