Drunken Mexibird
Get ready to elevate your roasted chicken game with the bold flavors of the "Drunken Mexibird." This delectable whole chicken recipe combines a tantalizing tequila-based marinade infused with zesty fresh lime and orange juices, fragrant garlic, and a blend of warm spices like chili powder, cumin, and paprika. The marinade infuses the chicken with mouthwatering Southwestern flair, while stuffing the cavity with citrus slices and fresh cilantro takes the juiciness to another level. Roasted to golden perfection and basted for maximum flavor, this dish is as visually stunning as it is delicious. Served with rice, tortillas, or roasted vegetables, the Drunken Mexibird is the ultimate centerpiece for your next gathering. Perfect for those seeking vibrant, citrusy, and tequila-kissed recipes to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pounds Whole chicken
- 0.5 cups Tequila
- 0.25 cups Fresh lime juice
- 0.25 cups Fresh orange juice
- 2 tablespoons Olive oil
- 4 cloves Garlic cloves, minced
- 1 tablespoon Chili powder
- 1 teaspoon Ground cumin
- 1 teaspoon Oregano
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh cilantro, chopped
- 1 unit Lime, sliced
- 1 unit Orange, sliced
Instructions
Rinse the chicken under cold water and pat it dry with paper towels. Remove any excess fat or giblets from the cavity.
In a large bowl, whisk together the tequila, lime juice, orange juice, olive oil, minced garlic, chili powder, cumin, oregano, paprika, salt, and black pepper to create the marinade.
Place the chicken in a large resealable plastic bag or airtight container, and pour the marinade over it. Seal the bag or container, ensuring the chicken is fully coated. Refrigerate for at least 4 hours, preferably overnight.
Preheat your oven to 375°F (190°C). Remove the chicken from the marinade and place it on a roasting pan. Discard the leftover marinade.
Stuff the cavity of the chicken with lime and orange slices, as well as half of the chopped cilantro. Tie the legs together using kitchen twine for even roasting.
Roast the chicken in the preheated oven for 1 hour and 30 minutes, or until the internal temperature of the thickest part of the chicken (avoiding the bone) reaches 165°F (74°C). Baste the chicken with its own juices every 30 minutes for added flavor and moisture.
Remove the chicken from the oven and let it rest for 10–15 minutes before carving. This helps the juices redistribute for a succulent result.
Garnish the chicken with the remaining chopped cilantro and serve. Pair with rice, tortillas, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 8.6 g | 43% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 136 mg | 45% | |
| Sodium | 2657 mg | 116% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 19.7 g | ||
| Protein | 38.7 g | 77% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1058 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
