Lime Rosemary Chicken Legs with Tequila
Infuse your weeknight dinner with zesty flair and a touch of smoky indulgence with Lime Rosemary Chicken Legs with Tequila! This vibrant dish combines the tangy brightness of fresh lime juice and zest with the aromatic warmth of rosemary, garlic, and cumin, while a splash of tequila adds a bold, citrusy depth. Tender chicken legs are marinated to perfection, then roasted or grilled to crispy, golden-brown goodness, ensuring each bite is bursting with juicy flavor. Honey adds a subtle sweetness, perfectly balancing the zesty and savory notes, while paprika delivers a hint of smokiness. Serve these flavorful chicken legs with your favorite side—think roasted veggies, a bright salad, or fluffy rice—and garnish with extra lime wedges and rosemary for an elegant finish. Perfect for entertaining or an elevated family dinner, this easy-to-follow recipe will leave everyone reaching for seconds!
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Recipe Information
Ingredients
- 6 pieces Chicken legs
- 4 tablespoons Lime juice
- 1 teaspoon Lime zest
- 2 tablespoons Fresh rosemary
- 4 pieces Garlic cloves
- 2 tablespoons Tequila
- 2 tablespoons Olive oil
- 1 tablespoon Honey
- 1 teaspoon Ground cumin
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
In a small mixing bowl, combine the lime juice, lime zest, finely chopped rosemary, minced garlic, tequila, olive oil, honey, ground cumin, paprika, salt, and black pepper. Whisk until well mixed to create the marinade.
Place the chicken legs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring that all pieces are evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or up to overnight for best results.
Preheat your oven to 400°F (200°C) or prepare a grill for medium heat if grilling.
Remove the chicken from the marinade and shake off excess. Reserve the leftover marinade for basting.
If using an oven, place the chicken legs on a baking sheet lined with parchment paper or foil. Roast for 35-40 minutes, basting with the reserved marinade halfway through cooking, until the chicken reaches an internal temperature of 165°F (74°C). If using a grill, cook the chicken over medium heat for 20-25 minutes per side, basting and turning occasionally.
Once cooked, let the chicken rest for 5 minutes before serving.
Serve hot with a side of your choice—such as roasted vegetables, a fresh salad, or rice—and garnish with additional chopped rosemary and lime wedges, if desired.
Nutrition Facts
Calories |
1697 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.5 g | 138% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 3037 mg | 132% | |
| Total Carbohydrate | 36.0 g | 13% | |
| Dietary Fiber | 2.9 g | 10% | |
| Total Sugars | 19.7 g | ||
| Protein | 127.9 g | 256% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 144 mg | 11% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 1668 mg | 35% | |
*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.
