Ingredients for Chicken Tequila Sunrise
- Frying Chicken
- Onions
- 1/4 cup orange juice
- 1/2 cup tequila
- Fresh Cilantro
- Honey
- Garlic Cloves
- Dried Oregano
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- Ground Pepper
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How to Make Chicken Tequila Sunrise
- Preheat oven to 425°F (220°C).
- Spray a shallow baking pan (approximately 9x13 inches) with non-stick cooking spray.
- Place 1.5 lbs bone-in, skin-on chicken pieces (thighs and drumsticks recommended), skin-side up, in a single layer in the prepared baking pan.
- Bake for 25 minutes to crisp the skin and render the fat.
- Remove from oven and carefully pour off excess fat.
- Arrange 1 medium yellow onion, thinly sliced, underneath the chicken pieces.
- In a medium bowl, whisk together the remaining ingredients: 1/2 cup tequila, 1/4 cup orange juice, 2 tablespoons lime juice, 1 tablespoon olive oil, 1 teaspoon chili powder, 1/2 teaspoon cumin, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Pour evenly over the chicken and onions.
- Return to the oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature reaches 165°F), the skin is crispy, and the sauce has thickened slightly.
Nutrition Information (Approximate per serving)
Sodium
30 g
Sugar
42g
Fat
49g
Carbs
5g
