Tangy Tequila & Lime Chicken

Name: Tangy Tequila & Lime Chicken
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Baby Marrow; Chicken; Corn; Free-range Chicken Pieces; Jasmine Rice; Onion; Onions; Spicy Rub; Tequila Marinade

Get the salt, find the lime, and take a shot… at this tequila-inspired recipe, Chef. After marinating in a tequila, lime & orange juice marinade with a special spice rub, chicken pieces are oven roasted until golden. Completed with a colourful serving of rice dotted with baby marrow, onion & corn. ¡Arriba, abajo, al centro, pa’ dentro!

Tangy Tequila & Lime Chicken

with jasmine rice, corn & baby marrow

4.8

70 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 60 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Paper Towel

Serves 1

MARINATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. In a bowl, combine the Tequila Marinade, the Spicy Rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & Baby Marrow
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Baby Marrow chunks until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 200ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
While the rice is on the go, drain the marinade from the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn & Baby Marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the tray juices. Look at you, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 2
Tequila Marinade - 80ml
Spicy Rub - 20ml
Jasmine Rice - 100ml
Corn - 50g
Baby Marrow - 100g
Onion - 1

Download the Recipe

Serves 2

MARINATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. In a bowl, combine the Tequila Marinade, the Spicy Rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & Baby Marrow
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Baby Marrow chunks until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
While the rice is on the go, drain the marinade from the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn & Baby Marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the tray juices. Look at you, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 4
Tequila Marinade - 160ml
Spicy Rub - 40ml
Jasmine Rice - 200ml
Corn - 100g
Baby Marrow - 200g
Onion - 1

Download the Recipe

Serves 3

MARINATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. In a bowl, combine the Tequila Marinade, the Spicy Rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & Baby Marrow
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Baby Marrow chunks until golden, 6-8 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rinsed rice with 600ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
While the rice is on the go, drain the marinade from the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn & Baby Marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the tray juices. Look at you, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 6
Tequila Marinade - 240ml
Spicy Rub - 60ml
Jasmine Rice - 300ml
Corn - 150g
Baby Marrow - 300g
Onions - 2

Download the Recipe

Serves 4

MARINATION
Preheat the oven to 200°C. Pat the Chicken/" title="View all our recipes with Chicken at eCook">Chicken dry with paper towel. In a bowl, combine the Tequila Marinade, the Spicy Rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes.
Corn & Baby Marrow
Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the Corn and the Baby Marrow chunks until golden, 6-8 minutes (shifting occasionally). Remove from the pot and season.
FRAGRANT RICE
Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced Onion until soft and lightly golden, 6-8 minutes (shifting occasionally). Add the rinsed rice with 800ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover.
Chicken/" title="View all our recipes with Chicken at eCook">Chicken
While the rice is on the go, drain the marinade from the Chicken/" title="View all our recipes with Chicken at eCook">Chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time.
JUST BEFORE SERVING
Combine the rice with the Corn & Baby Marrow.
DINNER IS READY
Dish up the loaded rice. Top with the flavourful Chicken/" title="View all our recipes with Chicken at eCook">Chicken & all the tray juices. Look at you, Chef!

Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-pieces/" title="View all our recipes with Free-range Chicken Pieces at eCook">Free-range Chicken Pieces - 8
Tequila Marinade - 325ml
Spicy Rub - 80ml
Jasmine Rice - 400ml
Corn - 200g
Baby Marrow - 400g
Onions - 2

Download the Recipe

Frequently Asked Questions

What is the preparation time for Tangy Tequila & Lime Chicken?

The preparation time for Tangy Tequila & Lime Chicken with jasmine rice, corn & baby marrow is between 30 and 50 minutes.

What is the total time required to make Tangy Tequila & Lime Chicken with jasmine rice, corn & baby marrow?

The total time required to make Tangy Tequila & Lime Chicken with jasmine rice, corn & baby marrow is between 45 and 60 minutes.

How many servings does Tangy Tequila & Lime Chicken provide?

4 servings

What are the main ingredients in Tangy Tequila & Lime Chicken?

Baby Marrow, Chicken, Corn, Free-range Chicken Pieces, Jasmine Rice, Onion, Onions, Spicy Rub, Tequila Marinade

What is the nutritional information of Tangy Tequila & Lime Chicken?

Calories: 989, Carbs: 102 grams, Fat: grams, Protein: 59.1 grams, Sugar: 14.3 grams, Salt: 1075 grams

How do I prepare Tangy Tequila & Lime Chicken?

MARINATION: Preheat the oven to 200°C. Pat the chicken dry with paper towel. In a bowl, combine the tequila marinade, the spicy rub, and a drizzle of oil. Mix to emulsify, add the chicken pieces, and season. Set aside in the fridge to marinate, 10-15 minutes. CORN & BABY MARROW: Place a pot (large enough for the rice) over medium-high heat with a drizzle of oil. When hot, fry the corn and the baby marrow chunks until golden, 5-6 minutes (shifting occasionally). Remove from the pot and season. FRAGRANT RICE: Return the pot to medium heat with a drizzle of oil. When hot, fry the sliced onion until soft and lightly golden, 5-6 minutes (shifting occasionally). Add the rinsed rice with 400ml of salted water. Cover with a lid and bring to a boil. Reduce the heat and simmer until the water has been absorbed, about 10 minutes. Remove from the heat and set aside to steam, 8-10 minutes. Fluff with a fork and cover. CHICKEN: While the rice is on the go, drain the marinade from the chicken pieces and set aside. Spread the chicken pieces on a roasting tray. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). In the final 5-8 minutes, pour the reserved marinade over the chicken and roast for the remaining time. JUST BEFORE SERVING: Combine the rice with the corn & baby marrow. DINNER IS READY: Dish up the loaded rice. Top with the flavourful chicken & all the tray juices. Look at you, Chef!