I am all about using tequila in cooking, a girl can’t live on margaritas alone! This Tequila and Lime Chicken gets lots of flavor from the tequila lime marinade and roasts up tender with a lovely crispy skin.
After I wrote my review for Nigella’s, Simply Nigella,I spent a little bit of time trying to decide what I wanted to make first. Being me, I was looking for something easy. I almost immediately settled on her Tequila Lime Chicken.
Nothing beats a good marinated chicken for quick and easy. You can marinate the chicken for 6 hours or up to 2 days, so that gave me plenty of flexibility.
Really is there anything better than a simple marinated chicken that then roasts up nice and crispy in the oven? No, there isn’t.
Tequila Chicken Marinade Ingredients
I am a big fan of marinating chicken. I loved how simple the marinade for the Tequila Lime Chicken is.
Tequila, lime zest and juice, salt, olive oil, and some crushed red pepper flakes for a bit of spice, is all it takes to make this chicken taste amazing.
Nigella calls for a whole chicken, but I purchased whole chicken legs and cut them apart.
I also liked her technique of pouring half the marinade over the chicken, roasting for a while and then pouring the rest. When the chicken is finished cooking she suggests serving it with the drippings poured over.
My drippings had quite a bit of fat in them and I didn’t really feel like straining it, so I omitted that. The next day however, with leftovers, it was easy for me to scoop off the chicken fat and I did pour the drippings over the chicken. Very good!
This has become one of my go to roast chicken recipes! I still haven’t tried it on a whole chicken, but I imagine it would be wonderful!
More Baked or Roasted Chicken Recipes
If you want even more chicken recipes, be sure and follow my Chicken Recipes Board on Pinterest.
Tequila Lime Chicken
- Place the chicken in a resealable bag.
- Stir together the tequila, lime zest and juice, red pepper flakes, salt and olive oil. Pour this over the chicken in the bag. Push the air out and seal the bag. Place in a dish in the refrigerator to marinate for 6 hours or up to 2 days.
- About 30 minutes before you are ready to begin roasting, remove the chicken from the refrigerator. Remove the chicken from the marinade and place the pieces in a small roasting pan (you want them close together so all of the marinade doesn’t evaporate when roasting) to let it come to room temperature. Preheat the oven to 425. When you are ready to roast the chicken, pour half of the marinade over the chicken and roast in the oven for 25 minutes.
- Remove from the oven and pour the other half of the marinade over the chicken and continue roasting for another 25-30 minutes or until cooked through.
- Put the chicken pieces on a serving plate and add a little boiling water to the drippings (if dry) to scrape up the browned bits. (Mine was not dry and I omitted this step). Pour it over the chicken, scatter the cilantro on the top, sprinkle with more crushed red pepper flakes if desired and serve with lime wedges.
Update note: This was originally published in 2016 and updated for 2019.