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.