This marinade is also good with flank steak and grilled fish.
2 (1 ounce) packages cilantro leaves
5 garlic cloves, peeled
1 shallot, roughly chopped
1/2 serrano pepper, seeded and chopped
1 tablespoon toasted cumin seeds
1/4 cup fresh lime juice
1/4 cup olive oil
1/4 cup tequila
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
4 chicken leg quarters (or 6 pieces chicken thighs and legs, bone-in and skin-on)
Salt and freshly ground black pepper
Fresh cilantro sprigs, for garnish
Lime wedges, for garnish
Combine the first 10 ingredients in a blender or food processor
and puree until smooth, stopping to scrape down the sides as needed.
Place the chicken pieces in a baking dish or zip-top plastic bag
and pour the marinade over the chicken. Marinate for 2 hours, or
up 4 hours, turning occasionally to coat.
Heat the grill to medium.
Remove meat from marinade, discarding the marinade, and pat the
chicken dry with paper towels. Lightly season the chicken pieces
with additional salt and pepper on both sides. Place the chicken
on the grill and cook for 8 to 10 minutes on the first side. Turn
and cook an additional 8 to 10 minutes. Turn chicken, as needed
to keep from burning and to get grill marks until chicken is cooked
through and tender, about 25 to 30 minutes total for thighs and
legs and 35 to 40 minutes for chicken leg quarters. (An instant-read
thermometer inserted into the thickest part of the chicken should
register 165 degrees F, when fully cooked through.)
Remove chicken from the grill and let stand for 5 minutes before
Garnish chicken with fresh cilantro sprigs and lime wedges