Tequila and Lime Chicken
by Nigella. Featured in SIMPLY NIGELLAIntroduction
This is relatively new to my repertoire but firmly established for all that. True, the tequila doesn’t exactly convey flavour, or not so that you could name it, but it sure brings fire — augmented by the chilli flakes — and tenderizes the chicken beautifully.
It was while cooking this, during an extended (work) stay at the Chateau Marmont in LA, that I set off the fire alarm. Somehow that feels entirely appropriate.
For US cup measures, use the toggle at the top of the ingredients list.
This is relatively new to my repertoire but firmly established for all that. True, the tequila doesn’t exactly convey flavour, or not so that you could name it, but it sure brings fire — augmented by the chilli flakes — and tenderizes the chicken beautifully.
It was while cooking this, during an extended (work) stay at the Chateau Marmont in LA, that I set off the fire alarm. Somehow that feels entirely appropriate.
For US cup measures, use the toggle at the top of the ingredients list.
Ingredients
Serves: 4, generously
For the Chicken
- 1 preferably organic chicken (approx. 1.4 kg/3-lb, jointed into 8 pieces)
- 75 millilitres tequila blanco
- 2 limes (preferably unwaxed)
- ½ teaspoon dried chilli flakes (plus more to sprinkle on at the end)
- 2 teaspoons Maldon sea salt flakes
- 2 tablespoons regular olive oil
To Serve
- freshly chopped fresh coriander
- limes (cut into wedges)
For the Chicken
- 1 preferably organic chicken (approx. 1.4 kg/3-lb, jointed into 8 pieces)
- 5 tablespoons tequila blanco
- 2 limes (preferably unwaxed)
- ½ teaspoon red pepper flakes (plus more to sprinkle on at the end)
- 2 teaspoons kosher salt
- 2 tablespoons regular olive oil
To Serve
- freshly chopped cilantro
- limes (cut into wedges)
Method
- First, put the jointed chicken pieces into a freezer bag.
- Mix together the tequila, zest and juice of the limes, the chilli flakes, salt and olive oil, and then tip this into the freezer bag with the chicken. Seal or tie tightly (letting out the air first) and place it (on a tray or in a dish) in the fridge to marinate for 6 hours or overnight, or up to 2 days, or leave outside the fridge, but in a cool place, for 40 minutes if you’re short of time.
- Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF. If the chicken is in the fridge, take it out and remove the chicken pieces from the bag, reserving the marinade. Sit the chicken pieces on a smallish, shallow baking tray for about 30 minutes to allow them to come to room temperature. It’s important that the chicken pieces sit on the tray without a lot of room to spare, or else the marinade will immediately evaporate in the hot oven. When you are ready to put it into the oven, pour half of the marinade over the chicken pieces and transfer to the hot oven for 25 minutes.
- Take the chicken out of the oven, pour the other half of the reserved marinade over it, then put the chicken back in for another 25–30 minutes. Check it is cooked through before removing from the oven. Put the chicken pieces on a serving plate. Then add a little boiling water to the pan to help get every last bit of flavour-sticky juice out, and pour it over the chicken on its plate. Scatter with chopped coriander and — if you like it hot — some more dried chilli flakes, and serve with some lime wedges alongside.
- First, put the jointed chicken pieces into a freezer bag.
- Mix together the tequila, zest and juice of the limes, the chilli flakes, salt and olive oil, and then tip this into the freezer bag with the chicken. Seal or tie tightly (letting out the air first) and place it (on a tray or in a dish) in the fridge to marinate for 6 hours or overnight, or up to 2 days, or leave outside the fridge, but in a cool place, for 40 minutes if you’re short of time.
- Preheat the oven to 220ºC/200°C Fan/gas mark 7/425ºF. If the chicken is in the fridge, take it out and remove the chicken pieces from the bag, reserving the marinade. Sit the chicken pieces on a smallish, shallow baking tray for about 30 minutes to allow them to come to room temperature. It’s important that the chicken pieces sit on the tray without a lot of room to spare, or else the marinade will immediately evaporate in the hot oven. When you are ready to put it into the oven, pour half of the marinade over the chicken pieces and transfer to the hot oven for 25 minutes.
- Take the chicken out of the oven, pour the other half of the reserved marinade over it, then put the chicken back in for another 25–30 minutes. Check it is cooked through before removing from the oven. Put the chicken pieces on a serving plate. Then add a little boiling water to the pan to help get every last bit of flavour-sticky juice out, and pour it over the chicken on its plate. Scatter with chopped coriander and — if you like it hot — some more red pepper flakes, and serve with some lime wedges alongside.
Additional Information
MAKE AHEAD:
The chicken can be marinated up to 2 days ahead.
STORE:
Store in fridge until needed. Transfer leftover cooked chicken to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days.
FREEZE:
The chicken can be frozen in its marinade — as long as the meat has not been previously frozen — for up to 3 months. Defrost overnight in fridge before using. Leftover cooked and cooled chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.
MAKE AHEAD:
The chicken can be marinated up to 2 days ahead.
STORE:
Store in fridge until needed. Transfer leftover cooked chicken to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days.
FREEZE:
The chicken can be frozen in its marinade — as long as the meat has not been previously frozen — for up to 3 months. Defrost overnight in fridge before using. Leftover cooked and cooled chicken can also be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.
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Show more commentsServe this chicken with some roasted sweet potato wedges, the cucumber, chilli, and avocado salad, and the chilli, ginger and garlic sauce and follow it with the honey pie for dessert. This is my blueprint for perfect, and relaxed, summer entertaining!
Wow what a meal. Didn’t have tequila so I used vodka only used 1/4 tsp of chilli and only had 1 lime so used a small lemon as the 2nd lime. I let mine marinate for 2 days. Chicken came out lovely and moist. Thank you so much Nigella for another fantastic meal!
Love this recipe, it works all the time! Marinating the chicken overnight does let it absorb the flavors of the tequila more.
Absolutely fantastic. Didn't have Tequilla so used golden rum. Let it marinate for 2 days. My was the meat moist. Another fantastic recipe Nigella and one I will be making again and again.
This was a really great dish, chicken was so flavoursome! Made the Chilli and Ginger sauce to go with it... excellent. Thanks Nigella, another truly great recipe.
Absolutely fabulous! I halved the required chilli's and it still blew everyone's head off! This is a keeper and the leftover chilli sauce goes well with everything! Thanks Nigella!
Saw Nigella make this dish on MasterChef Australia. Made it last night and my wife and I thoroughly enjoyed the wonderful flavours. Definitely one to share with friends. Thanks again. Graeme