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.
You can use a whole chicken for this or use your favorite parts. I used legs and thighs.