Grilled Tequila Chicken served with Tequila Beurre Blanc
IngredientsServes 6 to 8
¾ cup (175 ml) gold tequila
1 cup (250 ml) freshly squeezed lime juice
⅓ cup (75 ml) freshly squeezed orange juice
3 tbsp (45 ml) freshly squeezed lemon juice
3 tbsp (45 ml) honey
¼ cup (60 ml) olive oil, plus extra for grilling
2 tbsp (30 ml) Mexican chili powder
1 tbsp (15 ml) ground coriander
2 tbsp (30 ml) ground cumin
3 tbsp (45 ml) seeded, minced jalapeño
¼ cup (60 ml) finely chopped cilantro leaves, plus extra cilantro sprigs, for garnish
6 large garlic cloves, finely minced
1½ tbsp (22 ml) sea salt, plus extra to taste
2 tsp (10 ml) freshly ground black pepper, plus extra to taste
4 lbs (1.8 kg) chicken drumsticks and wings
grilled peppers, to serve (optional)
lime wedges, to serve
Tequila Beurre Blanc:
1 tbsp (15 ml) very finely minced shallot
¼ cup (60 ml) dry white wine
⅓ cup (75 ml) gold tequila
½ tsp (2.5 ml) lime zest
2 tbsp (30 ml) freshly squeezed lime juice
1 tbsp (15 ml) whipping cream
½ cup (125 ml) butter, cut into small pieces, chilled
salt and pepper, to taste
- To make Tequila Chicken, in a large bowl, combine tequila, juices, honey, olive oil, chili powder, coriander, cumin, jalapeño, cilantro, garlic, salt and pepper. Add chicken to marinade, toss to coat, cover and refrigerate overnight.
- Preheat grill to medium-high and brush grates with oil. Remove chicken from refrigerator and discard marinade. Sear chicken on grill for about 5 minutes, turning, until nicely browned on all sides. Reduce heat to medium-low and continue grilling for another 15 to 20 minutes, or until cooked through. Remove chicken from grill and season with salt and pepper. Transfer chicken to a serving platter to rest until ready to serve.
- To make Tequila Beurre Blanc, in a small saucepan, combine shallot, wine, tequila, lime zest and lime juice. Bring to a boil, reduce heat to medium-low and simmer until about 2 tbsp (30 ml) liquid remains, about 4 to 6 minutes. Turn heat down to very low, whisk in cream, then add butter, one piece at a time, whisking constantly. Remove saucepan from heat from time to time, making sure sauce stays warm but is never too hot. After about 2 to 3 minutes, when all the butter has been incorporated and emulsified, remove from heat and season with salt and pepper. Transfer to a serving bowl.
- Serve chicken with grilled peppers, if desired, garnish with cilantro and serve with lime wedges and Tequila Beurre Blanc.