Tequila Brined and Roasted Chicken

You all know I love brining up some chicken and this one was inspired by Scott.

Scott has fallen head over heels in love with Tequila.  We have several different styles here on hand to cover all the bases, sipping, mixing, and cooking.

A good mid-range anejo style tequila is perfect for this dish as it has a little more depth and smokiness to it.

Andrea’s Tequila Roasted Chicken

For The Brine:

  • 1 Whole Chicken (about 5lbs)
  • 1/3C Tequila
  • 1/4C Brown Sugar
  • 1/4C Kosher Salt
  • 2 Fresno Peppers, cut in half
  • Huge Bunch of Cilantro
  • Water to cover

Basting Sauce:

  • 3TBSP Tequila
  • 4TBSP Olive Oil
  • 8 Cloves of Garlic
  • 1/2tsp Smoked Paprika
  • 1tsp Chili Powder
  • Pinch Cayenne Pepper
  • 1tsp Garlic Powder
Extras:
  • Lime, cut in half
  • Half an Onion
  • Cilantro
  • 2 TBSP Olive Oil

In your largest tallest bowl (or perhaps a stock or pasta pot) add in the salt, sugar, tequila, and 2 cups of hot water (not boiling).  Stir until the salt and sugar have dissolved.  Add in cold water until the bowl/pot is almost full.  Add in the chicken, peppers, and cilantro.  Add in more water until the chicken is fully submerged.

Place in fridge for at least 6 hours.

Preheat oven to 375.

Remove chicken from brine, rinse under cold water and pat dry.

Place chicken in a baking dish, add in a little water or stock at the bottom, along with some olive oil. Place lime, onion, and cilantro inside the cavity of the chicken.  Rub olive oil over the chicken, about 1/2TBSP and place in oven.  Roast and occasionally bast with the water or stock that is in the pan.

Place all ingredients for the basting sauce in a food processor or blender and blend until totally smooth.

Once the chicken is about half way cooked (after about 30 minutes) start basting with the tequila mixture.  The mixture should get through two bastings.

Do the first basting and wait another 10 – 15 minutes before doing the second basting.

After the second basting allow the chicken to finish cooking until it is completely done.

Remove from oven and allow to cool for about 10 minutes before slicing and serving.

I got the idea for the basting sauce because I wanted something that would not only add some flavor to the chicken but also add some color to it.  Similiar to that deep red color you find on a smoked or barbequed chicken.

The paprika and the chili powder is what brings the roasted chicken to life and the tequila is what makes it stand out.

The reason you wait until the chicken is halfway through the cooking process before basting is because garlic can easily burn.  Adding in the basting sauce too early and you run the risk of garlic burning on you and creating a bitter taste.

We both really enjoyed this chicken dish and Scott’s excited for another reason to purchase tequila.

Have fun guys, and remember, always play with your food!  Enjoy! 

8 thoughts on “Tequila Brined and Roasted Chicken

  1. I still have never brined a chicken! I need to crawl out of my culinary hole and try this. I’m also sold on cooking all my meat with tequila. This looks great!

  2. MJM says:

    With the cheap price Giant Eagle roasted chicken available, I find myself ever reluctant to try roasting one that will cost me more money than the $5 thing….

    That said, this looks very good.

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