Tequila-Lime Chicken

This easy weeknight chicken gets its bright flavor from a citrusy marinade that uses mostly pantry ingredients.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the following, adding each to the same large bowl or large zip top bag as you complete it: Cut 1/2 medium white onion into 1/4-inch thick rounds. Thinly slice 6 garlic cloves. Coarsely chop the stems from 1/2 medium bunch fresh cilantro until you have 1/4 cup. Finely grate the zest from 1 medium orange until you have about 1 tablespoon. Finely grate the zest from 2 medium limes until you have about 1 tablespoon.

Step 2

Thinly slice the lower half of 1 medium jalapeño into thin rounds and reserve for garnish. Trim and coarsely chop the remaining half of the jalapeño (remove the seeds first for a less spicy marinade), then add to the bag.

Step 3

Add 1/3 cup gold or silver tequila, 2 tablespoons of the vegetable oil, 2 teaspoons of the kosher salt, 1 1/2 teaspoons chili powder, 1/2 teaspoon dried oregano, and 1/4 teaspoon black pepper. Stir to combine.

Step 4

Keeping the skin on, cut 4 chicken breasts off the bones; discard the bones or save for making stock. Add the chicken to the marinade and turn to coat. Cover the bowl or seal the bag and refrigerate for at least 4 and up to 8 hours. Refrigerate and reserve the zested orange and limes.

Step 5

If grilling, prepare an outdoor grill for direct, medium-high heat (about 425ºF). If using a cast-iron skillet and cooking on the stovetop, heat later.

Step 6

About 15 minutes before cooking, juice the zested orange until you have 1/4 cup. Juice 1 1/2 of the zested limes until you have about 1/4 cup. Add both juices to the marinade and chicken and let sit at room temperature. Cut the remaining 1/2 lime into wedges and reserve for serving. Coarsely chop fresh cilantro leaves for garnish.

Step 7

Remove the chicken from the marinade. Wipe off any excess marinade and pat dry with paper towels. Season the chicken with the remaining 1 teaspoon kosher salt.

Step 8

If using a cast-iron skillet or grill pan, heat the remaining 2 tablespoons vegetable oil in the pan over medium-high heat until shimmering. Add the chicken skin-side down. Cook undisturbed until the skin is deep golden brown and caramelized, about 5 minutes. Flip the chicken and continue to cook until the internal temperature registers at least 160ºF on an instant-read thermometer, adjusting the heat as needed to avoid burning, 10 to 15 minutes more.

Step 9

If grilling, scrape the grill grates clean if needed. Coat the chicken and grease the grill grates with the remaining 2 tablespoons vegetable oil. Place the chicken on the grill skin-side down. Cover and cook until the skin is deep golden brown and caramelized or charred in spots, 3 to 5 minutes. Flip the chicken and continue to cook until the internal temperature registers at least 160ºF on an instant-read thermometer, reducing the heat as needed, 10 to 20 minutes more.

Step 10

Transfer the chicken to a serving platter and let rest for 5 to 10 minutes. Garnish with the reserved jalapeño and cilantro and serve with the lime wedges.

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