This recipe is from Chad of Taco Shop Psychic.

I got a lot of rave reviews for this recipe this past weekend. I'm told that the salsa is quite hot, but I wanted to add more habanero.

Chad's Tequila Lime Chicken:

I started with the Pepper-Lime Chicken recipe on p. 387 of the current edition of the Better Homes and Garden New Cookbook. I fudged a bit on the ingedients and added Tequila. My ingredients list looks like this:

2 to 2.5 lbs. meaty chicken pieces
3 limes
1 tbsp. cooking oil
4 cloves garlic, minced
1 tsp dried thyme, crushed
Quarter-teaspoon salt
Other seasonings
8 - 12 oz. tequila

(Notes on ingredients: My grocery sells a 'grill package' of chicken, which just means that it has the breast, thighs and wings of a whole bird. I used that and didn't bother to skin the bird, as BHG called for. The original recipe calls for a half-teaspoon finely shredded lime peel and 2 oz. of lime juice, which I felt was low, hence I use three limes. I also use twice as much garlic as the original recipe. Basil can be substituted for the thyme. Finally, the BHG recipe doesn't contain tequila and I substituted 'other seasonings' for the cracked black pepper.)

In a large container (big enough to hold all the chicken pieces, maybe a casserole dish or a stock pot), shred the peels of the lime (I used a cheese grater for this) until limes are white. Squeeze lime juice into container, discard limes. Add the remainder of the ingredients, chicken last, with the meatier side of the chicken pieces toward the bottom of the container. Use a basting brush to spread tequila mixture over the exposed parts of chicken and let this set for a while (I did four hours) periodically rebasting the bird.

Put pieces of chicken on grill, roast until done. Cover with salsa.

Chad's Salsa:
6 roma tomatoes, diced
6 jalapenos, diced and deseeded
1 habanero (heh-heh-heh), diced and deseeded
sherry vinegar
fresh cilantro, chopped
half of a medium-sized yellow onion, diced
water

Coat the bottom of a stock pot with the vinegar, maybe to about a quarter-inch depth. Dice the tomatoes and onion to about a quarter-inch to half-inch size. Dice the peppers as small as you can. The amount of cilantro is up to you, I used the leaves from a bunch that was about as big around as my girlfriend's cat's neck. (Not my girlfriend's neck, mind you.) Throw all the ingredients into the vinegar, and let them soak for a few minutes. Drain vinegar and replace with water, and if needed, adjust the vinegar and water to taste.

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