I don’t usually have a problem coping with changes in my life. In fact, change is the only thing you can really count on. That is the nature of everything in existence. There is a constant ebb and flow that structures our lives.

But when seemingly senseless changes occur, such as when this restaurant decided to drop one of their best-selling meals, it bothers me. What was that manager thinking when they made such a costly and unpopular decision?

There are no answers, of course. But that is one reason that restaurant copycat recipes flood the internet. Consumers want what they want, and they will get what they want, one way or another. So here’s a toast to Tequila Lime Chicken!

 

INGREDIENTS

1½ lbs. boneless chicken thighs, with skin
3 cloves garlic, minced
Lime wedges, for garnish
Chopped cilantro, for garnish

 

For the Marinade

2 Tbsp. olive oil
¼ cup tequila
2 Tbsp. lime juice
3 dashes cayenne pepper

½ tsp salt, or more, to taste

 

DIRECTIONS

Preheat oven to 400 degrees F. Thoroughly rub the garlic onto the chicken meat, ensuring all meat and skin have some garlic.

To prepare the marinade, whisk all ingredients together in a large bowl, until well-combined. Add chicken and stir to coat. Allow chicken to marinate for at least 15 minutes, but letting it marinate for 2 hours is ideal.

Heat a large skillet over medium-high heat and sear the chicken, skin-side down, until lightly browned. Turn chicken over and sear and brown the other side.

Transfer the skillet to the oven, baking the chicken for 15 minutes, until the skin is nicely browned. Then broil the chicken for 1 minute to get a slight char on the skin. Transfer the chicken to a serving platter, squeeze fresh lime juice over it, garnish with cilantro and serve immediately.

USE RED NEXT PAGE LINK BELOW

NEXT

Quick Tip:  This chicken may also be prepared using your grill.

Recipe courtesy of Bee at Rasa Malaysia, photo courtesy of girlandthekitchen.com