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Tequila-lime chicken and corn salad

If you love tequila as much as we do, you’ll be happy to know that it makes an incredible cooking ingredient as well! Taking inspiration from refreshing margaritas, we whipped up this revolutionary tequila-lime chicken.


For the chicken
8 drumsticks
½ cup tequila
½ cup honey
Zest & juice of 3 limes
Juice of 1 grapefruit
4 cloves garlic, crushed
2 chillies, sliced
For the corn salad
2 mielies, blanched, kernels only
1 red pepper, diced
1 cup cherry tomatoes, chopped
½ pineapple, diced
Handful coriander, chopped
Juice of 2 limes

For the chicken
1. Preheat oven to 200°C. Place the drumsticks in a ziplock bag.
2. In a bowl, whisk together tequila, honey, lime zest and juice, grapefruit juice, garlic and chillies. Pour over chicken and leave to marinate for 5 minutes.
3. Remove chicken from the bag (reserve marinade), place on a baking tray and cook for 25–30 minutes.
4. In a pot, bring marinade to the boil and cook until reduced by half.
5. About 5 minutes before chicken is done cooking, pour marinade over it, then return to the oven to create a sticky glaze.
For the corn salad
1. Toss together mielies, pepper, tomatoes, pineapple coriander and lime juice.
2. Serve the corn salad with the drumsticks.

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