Drunken Citrus Chicken Recipe

Name: Drunken Citrus Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Skin-on, Bone-in Chicken Thighs; 4 dashes Salt; 4 dashes Pepper; 4 dashes Paprika; 4 dashes Cayenne Pepper; 4 dashes Garlic Powder; 4 dashes Onion Powder; 1 cup Tequila; 3 Tablespoons Lime Juice (or The Juice From 2 Limes); 4 Tablespoons Meyer Lemon Juice (or The Juice From 2 Meyer Lemons); 1/4 cups Orange Juice; 3 stalks Green Onions, White And Light Green Parts; 2 whole Jalapenos, Roughly Chopped, Ribs And Seeds Intact; 1 bunch Cilantro, About A Handful

Servings: persons

4 whole Skin-on, Bone-in Chicken Thighs
4 dashes Salt
4 dashes Pepper
4 dashes Paprika
4 dashes Cayenne Pepper
4 dashes Garlic Powder
4 dashes Onion Powder
1 cup Tequila
3 Tablespoons Lime Juice (or The Juice From 2 Limes)
4 Tablespoons Meyer Lemon Juice (or The Juice From 2 Meyer Lemons)
1/4 cups Orange Juice
3 stalks Green Onions, White And Light Green Parts
2 whole Jalapenos, Roughly Chopped, Ribs And Seeds Intact
1 bunch Cilantro, About A Handful

1
Rinse chicken and pat dry.
2
Season each piece liberally with salt, pepper, paprika, cayenne, garlic powder and onion powder.
3
Set aside in a medium-sized bowl.
4
In another bowl, combine tequila, citrus juices, green onions, jalapenos, cilantro and some citrus rinds.
5
Add a pinch of salt and pour over the chicken.
6
Cover the bowl with plastic wrap and refrigerate for 2-4 hours, or overnight if possible.
7
Remove the citrus rinds, cilantro and jalapenos before cooking!
8
Cover the bottom of a roasting pan with aluminum foil and place a roasting rack in the pan.
9
Spray the rack and the bottom of the pan with cooking spray.
10
Adjust the top rack of your oven to approximately 8 inches from the broiler; set broiler to low if possible.
11
Keeping the door of the oven partially ajar, broil chicken thighs until they start to crisp, about 3 minutes.
12
Flip and broil the other side until crispy, about another 3 minutes.
13
Continue flipping chicken every 3-4 minutes, basting on occasion with leftover marinade, until an instant-read thermometer reads 165-170 degrees.

761

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 4 whole Skin-on, Bone-in Chicken Thighs, 4 dashes Salt, 4 dashes Pepper, 4 dashes Paprika, and more.

Yes, Drunken Citrus Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Drunken Citrus Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions