Joseph Joseph's Tequila, Lime & Chilli Chicken Recipe

This vibrant tequila, lime and chilli chicken recipe brings together zesty citrus, bold chilli heat and savoury spices for a dish that’s full of flavour. Marinated for maximum impact and pan-roasted to juicy perfection, it’s ideal for summer barbecues or flavour-packed weeknight dinners. Serve with rice, slaw or warm tortillas for a deliciously satisfying meal.

1. In a large mixing bowl, combine all the ingredients for the marinade, (tequila, lime juice and zest, honey, garlic, spices and fried oregano) and season with salt and pepper. Add the chicken and toss until evenly coated. Let it marinate for a few hours, or ideally overnight, to allow the flavours to infuse.
   
   
2. Preheat your oven to 180°C/160°C fan/gas mark 4. Place the chicken, skin-side up, in a roasting tray and pour the marinade over the top. Add the chicken stock to the tray and transfer it to the oven. Roast for around 40 minutes, basting the chicken once or twice during cooking to ensure it remains moist and succulent.
   
   
3. Once cooked, remove the chicken from the tray and set aside on a plate, covering it to keep warm. Strain the sauce into a small saucepan, skimming off any fat from the surface. Bring the sauce to a boil over a high heat for 2-3 minutes, allowing it to reduce and thicken slightly. Season to taste.
   
   
4. Serve the chicken with the reduced sauce, alongside the sides of your choice. Boiled rice with coriander running through it and chilli slaw works beautifully.

Recipe Supplied By Kathryn Bruton, Joseph Joseph Recipe Editor