Serves 4. Recipe is by Beth Colvin.
4 large chicken thighs, bone-in with skin
2 shots silver tequila, divided
4 tbls. lime juice, divided
2 cloves garlic, minced
Salt and pepper to taste
Cajun seasoning, to taste
1. Put chicken in a large zip-top bag. Add one shot of tequila, 2 tablespoons of lime juice and the garlic. Close the bag and shake to distribute. Refrigerate 6 to 8 hours or overnight, shaking the bag every so often to distribute the marinade.
2. Put an oven-safe rack over a rimmed baking sheet. Pour the other shot of tequila and the rest of the lime juice into the pan. Spray the rack with cooking spray, then arrange the chicken skin side up. Sprinkle with salt, pepper and Cajun seasoning. Allow chicken to rest 10 to 15 minutes.
3. Carefully put the pan in a 350-degree oven and bake for 30 to 40 minutes or until chicken is browned and reaches an internal temperature of 165 degrees. Remove the chicken from the oven, leaving the rack and pan of hot chicken fat inside to cool. Allow the chicken to rest 10 to 15 minutes before serving.