This is crispy roast chicken with a kick!
TO DRINK: Try Fleur du Cap Unfiltered Semillon, which has lovely firm acidity with aromas of lime.
Margarita chicken with grapefruit and avocado salad and tequila dressing
- MARGARITA CHICKEN
- 4 chicken Marylands, trimmed and excess fat removed
- 180ml tequila
- 120ml lime juice
- 4 small red chillies, seeded andfinely chopped
- 6 garlic cloves, crushed
- 60ml (¼ cup) fresh coriander leaves, finely chopped
- 30ml (2 tbsp) olive oil
- 60ml (¼ cup) butter
- 2 garlic cloves, crushed
- juice of 1 lemon
- zest of 1 lime
- 15ml (1 tbsp) tequila
- 5ml (1 tsp) brown sugar
- 2,5ml (½ tsp) wholegrain mustard
- 45ml (3 tbsp) olive oil
- salt and freshly ground black pepper, to taste
- 60g fresh watercress, washed
- 2 avocados, peeled and sliced
- 2 grapefruit, in segments
Preheat the oven to 200°C.
For the chicken, combine the chicken, 120ml of the tequila, lime juice, chilli, garlic, coriander and olive oil in a non-metallic bowl and mix together until the chicken is coated in the marinade. Cover and refrigerate for at least 2 hours, or overnight.
For the dressing, combine the garlic, lemon juice, lime zest, tequila, brown sugar and mustard. Add the olive oil gradually while whisking continuously. Season and set aside.
Heat a griddle pan until smoking hot. Remove the chicken from the marinade, season well and grill until black griddle lines form, about 5 – 7 minutes on each side. Remove and set aside.
Place the marinade in a shallow frying pan and heat gently. Add the chicken and bring to a boil before adding the remaining tequila. Remove from the heat, light the marinade and flambé until the flames disappear. Transfer to an oven tray, place knobs of butter on the chicken and bake until golden brown and cooked, about 30 minutes.
Toss the watercress, avocado and grapefruit together with the tequila dressing and serve with the chicken.