• 20190205_220031.jpg?w=723Deep marinated chicken with Tequila base

I’ve always loved Margarita’s! And nothing is better than a premium style made with Anejo and Pierre Ferrand’s Dry Curacao, accompanied by the freshest of hand squeezed lime juice. Absolutely cocktail heaven, perfect for Taco Tuesday or with friends who appreciate a quality Margarita. For Cinco De Mayo, nothing else but a premium Margarita will do!

A few years back I found myself left with a pitcher of said Margarita’s after a get together and just couldn’t bear to throw them down the sink. With a bit of creative re-purposing I came up with one of the most popular specials at my Hudson Valley restaurant. This marinade can be used for wings, pork loin or for my favorite roast chicken. Served along side Spanish rice, roasted potatoes, spiced black beans, pico de gallo and fresh cilantro it is the star of a Mexican feast. Pair with a frosty pitcher of Margarita’s or Mexican beer.

20170518_215458.jpg?w=723Fiestaware glass for margarita day

For marinade-

3 ounces tequila, I prefer Anejo

2 ounces freshly squeezed lime juice

1 ounce simple syrup

1 teaspoon orange liqueur

3 ounces soy sauce

3 ounces chicken broth

1 teaspoon chipotle sauce

2 ounces olive oil

1 tablespoon cilantro

Marinade split 3 lb. whole chicken in above ingredients (blended well) for 1 day or overnight in fridge. Drain chicken reserving marinade, pat dry, and roast in preheated 375 degree oven. Roast for 90 minutes basting every 15 minutes. Remove from oven and let rest for 15 minutes before carving. Delicious!