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Spring
Chicken with Tequila Don Julio
By FBWorld Team
In
celebration of all things delicious, delectable, mouth-watering
and sippable, Tequila Don Julio has partnered with The
Infatuation to bring you Agave and EEEEEATS, which will
bring you recipes from acclaimed chefs from around the
country for the next several months. To kick off the program
and to welcome spring, we are excited to give you the
insider details on a recipes created by acclaimed NYC
Chef Gerardo Gonzalez.
Spring
Chicken
Created by Chef Gerardo
Gonzalez
Ingredients:
2 Whole Chickens
Lime for Garnish
Cilantro for Garnish
Cure
Ingredients:
1/4 cup Aleppo Pepper
1/4 cup Sumac
1/4 cup Smoked Salt
Procedures:
1. Combine Aleppo pepper, sumac and smoked
salt.
2.
Rub the chicken in cure.
3.
Refrigerate for 1 full day, uncovered.
Tequila
Don Julio 70 Brine
Ingredients:
1 cup Tequila Don Julio 70
8 cups Pineapple Juice
4 cups Distilled White Vinegar
1 Orange, Sliced
1 White Onion, Sliced
6 cloves Garlic
1/4 cup Salt
Procedures:
1. Combine Tequila Don Julio 70, pineapple
juice, distilled white vinegar, orange, garlic and salt.
Make sure the salt is fully dissolved.
2.
Place the cured chicken in the brine for 1 more full day.
Sauce
Ingredients:
1/2 cup Apple Cider Vinegar
1/4 cup Olive Oil
1 cup Pineapple, Cubed
6 cloves Garlic
1 bunch Cilantro
1/2 Jalapeno
Procedures:
1. Blend apple cider vinegar, olive oil,
pineapple, garlic, cilantro and jalapeno.
2.
Set aside.
Cooking
the Chicken Procedures:
1. Remove chicken from the brine and
let air dry in the refrigerator for 2 hours.
2.
Preheat oven to 425 degrees.
3.
Rub the chicken with olive oil and salt.
4.
Place the chicken on an oiled sheet pan, skin side up.
5.
Cook at high heat for 18-20 minutes.
6.
Remove from oven and let rest for 10 minutes.
7.
Cut the chicken into quarters and place back on pan.
8.
Put chicken directly under a broiler and cook for 1-2
minutes until skin is crispy and dark brown.
9.
Spoon the sauce onto a plate and place the chicken on
top.
10.
Squeeze fresh lime on the chicken. Garnish with cilantro.
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