Zesty Tequila Lime Chicken

You know when you find a food product you like you might have a tendency to eat it over and over again, almost ad nauseum? But when a product has enough varieties to keep you entertained, you almost welcome the slight redundancy.

One of my favorite food finds is a product called Dukkah. It’s a wonderful spice blend mixed with sesame seeds that makes food flavors pop. A while back I reviewed one of the flavors and now I am back with another: Oregon Dukkah Coconut. I just love the slightly tropical flavor it has and it makes a great coating for chicken as in these tequila tinged chicken legs. Dukkah spice gives food a delightful crunchy exterior while it seals in the natural juices of other proteins such as seafood, pork or beef. Dukkah sprinkles over a plain salad really perks it up.

So go ahead, eat the same thing over and over again, just make sure it has a little twist in there!


4 servings

½ cup tequila
½ cup fresh lime juice
2 tablespoons olive oil
1 tablespoon honey
1 teaspoon fresh lime zest
1 pound chicken legs
1 (2 ounce) package Oregon Dukkah Coconut

1. In a large bowl, combine the tequila, lime juice, olive oil, honey and lime zest and mix well. Add the chicken legs, cover and set in the refrigerator to marinate 4-5 hours or overnight.

2. Preheat an outdoor grill with the rack set about 6 inches from the heat source. Set the heat to medium high. Coat the grill rack with cooking spray. Or prepare an oven broiler with the rack set 6 inches from the heat source. Cover a broiler tray with foil. Coat the foil with cooking spray. Remove the chicken legs from the marinade and discard excess marinade.

3. Add the Oregon Dukkah Coconut to a plate. Roll the chicken legs in the dukkah. Add the chicken legs to the grill or broiler pan and grill or broil for about 25-30 minutes until the chicken is cooked through to an internal temperature of 180 degrees. Coat the chicken with cooking spray if they appear to becoming dry.

All photographs and recipe testing courtesy of Olga Berman from Mango & Tomato.

This entry was posted on Monday, October 31st, 2011 at 9:53 am and is filed under Meat Dishes, Product Reviews, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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