Tequila Chicken Legs with Lemon and Lime Rice

A Recipe Between Guatemala, Mexico and Germany

Some ingredients stay with us even when we live far from home. For me, Guatemalan Cobán chili is one of them, with its distinctive heat and smoky aroma.

I combined it with reposado tequila, lemon, lime and spices for oven-baked chicken legs. This is not a traditional Mexican or Guatemalan dish, but my own creation adapted to my kitchen in Germany.

I used freshly ground black pepper, Cobán chili and cayenne, without garlic. A small garlic clove may be added if desired. Brown sugar balances the citrus acidity and helps the skin turn golden.

I served the chicken with lemon and lime rice and a separate Arabic tomato, cucumber and parsley salad.

Ingredients for 2 people

For the chicken and marinade

• 2 large whole chicken legs (about 600–750 g total), or 4 small drumsticks
• 1 yellow lemon, juice and zest
• ½ green lime, juice and zest
• 70 ml reposado tequila
• 1½ tsp freshly ground black pepper
• 1 tsp dried ground Cobán chili
• 1 tsp finely chopped lemongrass
• 1 small garlic clove, finely chopped or grated (optional; I did not use it)
• 12 g brown sugar
• ½ tsp ground cayenne pepper
• ½ tsp sweet paprika
• 15 g olive oil
• 4 g salt

For the lemon and lime rice

• 120 g basmati or jasmine rice
• 240 ml water
• Zest of ½ lemon and ½ lime
• Lemon and lime juice, to taste
• 1 tsp olive oil
• Chopped fresh parsley
• Salt to taste

Step-by-Step Preparation

1. Pat the chicken dry with paper towels. For whole legs, make 2–3 shallow cuts in the thickest part without reaching the bone.
2. Wash and dry the lemon and lime, zest without the bitter white pith, and squeeze. Mix the juice and zest with tequila, black pepper, Cobán chili, lemongrass, sugar, cayenne, sweet paprika, olive oil and salt. Add garlic only if desired.
3. Coat the chicken thoroughly with the marinade in a glass or stainless-steel container. Cover and refrigerate for 2–3 hours. Never marinate at room temperature.
4. Preheat the oven to 190°C fan/convection. Arrange the chicken in a baking dish without overcrowding and spoon over some of the marinade.
5. Bake for approximately 35–45 minutes, longer if the pieces are large, checking the browning. The thickest part must reach at least 74°C without the thermometer touching bone.
6. If more colour is needed, use the grill/broiler for the final 2–4 minutes, watching closely so the sugar and spices do not burn. Rest for 5 minutes.
7. Cook the rice with water and salt, covered over low heat, according to the package (about 12–15 minutes). Turn off the heat and rest for 5 minutes.
8. Fluff the rice with a fork, add citrus zest, a few drops of lemon and lime juice, oil and parsley. Taste so the rice stays delicately citrusy rather than too sour.
9. Serve the chicken with citrus rice and the Arabic salad in a separate bowl.

Ingredient Substitutions by Country

• Cobán chili: In Germany, geräuchertes Chilipulver; in Spain, smoked hot paprika; in Mexico, dried ground chipotle; in the US and UK, chipotle powder or smoked chilli flakes. None tastes exactly the same: start with ½ tsp and adjust.
• Cayenne pepper: Substitute ground dried red chili, adjusting for its heat.
• Lemongrass: Known as Zitronengras in Germany and limoncillo or hierba limón in parts of Latin America. If unavailable, add a little extra lime zest, noting the aroma will differ.
• Reposado tequila: Blanco tequila works but has a different flavour.
• Brown sugar: Cane sugar or white sugar can be used.
• Lemon and lime: In Guatemala, the green citrus fruit is commonly called limón; in Germany Zitrone means yellow lemon and Limette means green lime. This recipe uses both.

Tips from My Kitchen

• Cobán chili and cayenne together can be spicy; start with less when using substitutes.
• I did not use garlic, but a small clove can be added to the marinade if preferred.
• Keep the chicken refrigerated throughout marinating.
• Watch the browning closely because brown sugar caramelises quickly.
• The Arabic salad is a separate recipe and is served in its own bowl.

Two Recipes Coming Together at One Table

Not every element of a meal needs to come from the same tradition. Tequila chicken, citrus rice and Arabic salad show how different cuisines can come together at one table.

Discover the Arabic tomato, cucumber and parsley salad recipe here