Drunken Citrus Chicken

Name: Drunken Citrus Chicken
Ingredients: 4 whole Skin-on, Bone-in Chicken Thighs; 4 dashes Salt; 4 dashes Pepper; 4 dashes Paprika; 4 dashes Cayenne Pepper; 4 dashes Garlic Powder; 4 dashes Onion Powder; 1 cup Tequila; 3 Tablespoons Lime Juice (or The Juice From 2 Limes); 4 Tablespoons Meyer Lemon Juice (or The Juice From 2 Meyer Lemons); 1/4 cups Orange Juice; 3 stalks Green Onions, White And Light Green Parts; 2 whole Jalapenos, Roughly Chopped, Ribs And Seeds Intact; 1 bunch Cilantro, About A Handful

14 ingredients

13 steps

Ingredients

4 whole Skin-on, Bone-in Chicken Thighs
4 dashes Salt
4 dashes Pepper
4 dashes Paprika
4 dashes Cayenne Pepper
4 dashes Garlic Powder
4 dashes Onion Powder
1 cup Tequila
3 Tablespoons Lime Juice (or The Juice From 2 Limes)
4 Tablespoons Meyer Lemon Juice (or The Juice From 2 Meyer Lemons)
1/4 cups Orange Juice
3 stalks Green Onions, White And Light Green Parts
2 whole Jalapenos, Roughly Chopped, Ribs And Seeds Intact
1 bunch Cilantro, About A Handful

Directions

1

Rinse chicken and pat dry.
2

Season each piece liberally with salt, pepper, paprika, cayenne, garlic powder and onion powder.
3

Set aside in a medium-sized bowl.
4

In another bowl, combine tequila, citrus juices, green onions, jalapenos, cilantro and some citrus rinds.
5

Add a pinch of salt and pour over the chicken.
6

Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight if possible.
7

Remove the citrus rinds, cilantro and jalapenos before cooking!
8

Cover the bottom of a roasting pan with aluminum foil and place a roasting rack in the pan.
9

Spray the rack and the bottom of the pan with cooking spray.
10

Adjust the top rack of your oven to approximately 8 inches from the broiler; set broiler to low if possible.
11

Keeping the door of the oven partially ajar, broil chicken thighs until they start to crisp, about 3 minutes.
12

Flip and broil the other side until crispy, about another 3 minutes.
13

Continue flipping chicken every 3-4 minutes, basting on occasion with leftover marinade, until an instant-read thermometer reads 165-170 degrees.