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Lime Pepper Tequila Chicken

One 5 to 6 poundroasting chicken
3/4 cupCHEFS Brining Blend
4 cupswater
1lime, cut into wedges
2 tablespoonslime zest
1/2 cuplime juice
4 cupsice cold water
1/2 cupmargarita mix
2 tablespoonsTequila
1 teaspoonTriple Sec
Lime Pepper Butter
1/2 cupbutter, softened
1 tablespoonlime zest
1 teaspoonpepper, fresh ground
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Lime Pepper Tequila Chicken - Ingredients Continued

1 teaspoonsea salt
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Lime Pepper Tequila Chicken - Equipment List

Mixing Bowls
Carving Knife

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Lime Pepper Tequila Chicken - Instructions

In a small bowl, whisk together butter, lime zest, pepper and salt. Reserve.

Rinse chicken and pat dry. Place chicken in brining bag.

Boil 4 cups of water. Remove from heat. Stir in brining blend, lime wedges, lime zest
and juice. Stir in ice cold water. Cool. Pour over chicken. Seal brining bag and
refrigerate overnight or 8 hours. Remove chicken from brine and rinse in cold water.
Stuff lime pepper butter under skin of chicken breast, legs and wings, being careful
not to tear skin. Truss chicken with kitchen twine.

In a small bowl, stir together margarita mix, tequila and Triple sec. Pour mixture
into center well of BeeRoaster. Place trussed chicken on BeeRoaster and position in a
cast iron skillet. Place skillet on preheated grill.

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Lime Pepper Tequila Chicken - Instructions Continued


Close grill and roast for 1 hour or until internal temperature of chicken reaches 165
degrees. Remove from grill and let rest for 20 minutes. Carve and use on grilled
chicken pizza or serve as a main dish.

Serves 4

CHEFS™ Kitchen

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