Versailles' chicken, which is ridiculously good. I didn't put as much salt in this marinade, but the taste came through. Versailles' is better. I think they have a flame grill, and marinate for much longer than I did.
I'm less scared of using tequila in a marinade than last time, and still tasted the lime juice far more than the spirit. I suspect the alcohol was a catalyst for making the marinade flavors permeate the meat. Whatever works.
1 chicken, cut up (or any 8 pieces) - skin-on
*1/4 C tequila
*2 Tb lime juice
1/2 tsp salt
1/4 tsp pepper
*1/2 C coarsely chopped onion
1. Make marinade by stirring together tequila, lime juice, salt, and pepper in a shallow bowl. Add chicken and turn pieces to coat. Cover and chill for at least 1 hour.
2. Preheat oven to 325º. Arrange chicken pieces in roasting dish. Pour remaining marinade over pieces. Sprinkle top with onion and bake until thickest piece registers 165º on a thermometer and the juices run clear. Serve hot, or shred for other uses.
Difficulty rating π