Small Chickens Marinated In Tequila And Lime
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicago | Chicken | 4 | Servings |
INGREDIENTS
| 4 | Poussins, baby chickens OR | |
| Cornish game hens | ||
| 1/2 | c | Fresh lime juice |
| 1/3 | c | Golden tequila |
| 1/4 | c | Olive oil |
| 2 | T | Cointreau |
| 2 | Garlic cloves, peel/mince | |
| Salt and pepper |
INSTRUCTIONS
Remove backbones from chickens. Flatten chickens with palm of hand. In large bowl, combine lime juice, tequila, olive oil, Cointreau and garlic. Add chickens and turn to coat. Cover and marinate, turning once or twice, up to 2 hours at room temperature or overnight in refrigerator. Return to room temperature before cooking. Remove chickens from marinade and arrange, skin-side up, in shallow baking pan. Season with salt and pepper to taste. Bake at 400 degrees on upper rack of oven, basting occasionally with marinade, until skin is golden and juices from thighs, pierced at their thickest part, run pinkish-yellow, 25 to 30 minutes. Source: Chicago Sun Times, January 19, 1989 Posted to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:33 +0000 From: Linda Place <placel@worldnet.att.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 1135
Calories From Fat: 758
Total Fat: 84.2g
Cholesterol: 509mg
Sodium: 308.3mg
Potassium: 1225mg
Carbohydrates: 2.5g
Fiber: <1g
Sugar: <1g
Protein: 86.6g