Tuesday, March 15, 2011
Tequila Lime Chicken with Jalapeno Butter
This post was supposed to be about fresh margaritas. The kind that are so refreshing that they go down easily, and before you know it, you’re two or three in and feeling good. But Jason, the margarita maker, wouldn’t share his super secret family recipe with me. And I guess if he had shared it and then I turned around and blasted it out to blog land, I would have lost a few points. And really, at the end of the day, it’s probably better for me and you if I don’t have the recipe.
This past weekend Jason (who was the best man in our wedding) and Curtis had a smoked meat party with a Mexican theme. Jason made the margaritas and chicken and Curtis did brisket with a Mexican dry rub (it was melt in your mouth good!). We completed the meal with homemade salsas, taco fixings, Mexican carrot torte, Piper’s cilantro fennel coleslaw, smoky beans and Dulce de Leche cupcakes. It was a feast and we’re still recovering!
Since the average household doesn’t have a smoker, I think this chicken brine and butter rub would also be pretty divine for BBQ chicken. It could then be pulled off the bone for tacos or eaten as is!
TEQUILA LIME BRINE
From Low & Slow
2 whole chickens, halved
½ cup tequila
2 limes, juiced (about ¼ cup juice)
1 cup warm water
2/3 cup kosher salt
½ cup honey
2 teaspoons grated lime rind
½ teaspoon freshly ground white pepper
½ teaspoon ground coriander
2 jalapenos, cut in half
In a large bowl, whisk the tequila, lime juice, water, salt, honey, lime rind, pepper, and coriander together until the salt and honey are dissolved. Add the jalapenos.
Cover the chicken pieces with brine and allow to marinate for 6 to 12 hours in the refrigerator, turning the bag once or twice.
JALAPENO-ORANGE COMPOUND BUTTER
2 tablespoons orange juice
¼ pound (1 stick) unsalted butter, at room temperature
1 jalapeno, stemmed, seeded, and minced
2 tablespoons grated orange rind
2 tablespoons finely diced chives
¼ teaspoon kosher salt
¼ teaspoon freshly ground white pepper
Combine the orange juice with the softened butter in a medium bowl. Add the remaining ingredients and stir until blended.
To apply, slide your fingers between the skin and the chicken, and gently lift up the skin over the breast. Massage 2 tablespoons of compound butter directly onto the meat.
To crisp the chicken skin, brush two tablespoons of the melted butter on the chicken a few minutes before it comes off the BBQ.
The Smoke Masters ready for a re-fill