Recipe by Cream Puff
Not your 'typical' tequila-chicken recipe. This recipe uses bone-in chicken pieces and is baked in the oven - no marinating! You will love the succulent, juicy taste of this chicken - and the ease of preparation. NOTE: Please use bone-in chicken pieces as you won't have the same delicious results with boneless, skinless chicken.
Top Review by AZPARZYCH
We didn't really like this as much as I thought we would. I used bone-in/skin-on thighs and legs and cooked as directed. I like how the skin got crispy and browned, but the sauce never thickened and with the chicken sitting on the onions, it didn't really soak up any of the sauce in the bottom of the pan. The sauce did have a good flavor (a little too much oregano for us) so we poured it over the chicken, but it was a little watery. Made for PAC Spring 2010.
- 2 lbs frying chicken, cut up (or your own favorite bone-in chicken pieces)
- 2 onions, thinly sliced
- 3⁄4 cup orange juice
- 1⁄4 cup tequila
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon honey
- 2 garlic cloves, minced
- 2 teaspoons dried oregano
- 1⁄2 teaspoon cumin
- 1 teaspoon salt
- 1⁄2 teaspoon course ground pepper
Directions See How It's Made
- Preheat oven to 425 degrees.
- Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
- Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
- Remove from oven and pour off fat.
- Place onion slices under chicken pieces.
- Combine remaining ingredients and pour over chicken.
- Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.