Small chickens marinated in tequila & lime

Yield: 4 Servings

Measure Ingredient
4 \N Poussins (baby chickens) OR Cornish game hens
½ cup Fresh lime juice
⅓ cup Golden tequila
¼ cup Olive oil
2 tablespoons Cointreau
2 \N Garlic cloves; peel/mince
\N \N Salt and pepper

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

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