| 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 |
tb |
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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