Ole! Chicken For Dinner

lime_and_tequila_chicken_with_smoky_chilli_sauceAustralian chef Donna Hay is a master of food presentation and she creates dishes that are really easy to cook at home. This one, as a lover of both chicken and tequila, I can say was an absolute hit in my household – it looks fantastic for a group too.

If you are starting to think about interesting Christmas menu ideas, add it to your list. Pair it with a crunchy salad, and while you have the tequila and limes out, maybe a cheeky margarita…

 

 

Lime and tequila chicken

1 large chicken, butterflied

2tbsp lime rind

1/4 cup lime juice

1 tomato, quartered

2 cloves garlic, peeled

1 tsp ground coriander

2 tsp ground cinnamon

1/4 cup chipotle sauce

1 tbsp caster sugar

2 tbsp olive oil

2 tbsp flaky salt

6 whole jalapenos

For the brine:

1.5 litres water

1/4 cup table salt

2 tbsp caster sugar

3 cloves garlic, bruised

1/2 cup lime juice

1/2 cup tequila

Method:

To make the brine, place 2 cups (500ml) of the water, the salt, sugar and garlic in a small saucepan over high heat and bring to the boil. Pour the liquid into a large non-metallic container. Add the lime juice, tequila and remaining water. Stir to combine and set aside to cool.

Add the chicken, breast-side down, to the brine. Cover and refrigerate for 2 hours (but no longer).

While the chicken is brining, place the lime rind and juice, tomato, garlic, coriander, cinnamon, chipotle, sugar, oil and salt in a food processor and process until smooth.

Remove the chicken from the brine and pat dry with absorbent paper. Rub ½ cup (125ml) of the marinade all over the chicken and set aside at room temperature for 15 minutes.

Preheat oven to 200°C. Preheat a char-grill pan or barbecue over medium heat. Cook the chicken, breast-side down, for 5 minutes. Turn and cook for a further 8 minutes. Transfer to an oven tray and roast for 30–35 minutes or until cooked through.

While the chicken is roasting, place the remaining marinade in a small saucepan over medium heat and cook, stirring, for 4–5 minutes or until thickened. Set aside to cool.

Preheat a char-grill pan or barbecue over medium heat and cook the jalapeños, turning, for 4–5 minutes or until charred. Slice the chicken and serve with the smoky chilli sauce and jalapeños.