Tequila Lime Chicken

Things have been crazy around my house for the last few weeks.  We're nearing the home stretch of the school year, but it wouldn't be life without a few hiccups along the way.

In the last month we've had sinus infections, bronchitis, pneumonia, ruptured ear drum, stomach flu... I suggested my husband bring a roll of caution tape home from work and wrap our house in it.

Getting out and going shopping at the grocery store has been pretty much impossible.  I had some chicken leg quarters in the freezer and thought they would work for dinner.

Ingredients:
2 limes
1 clove of garlic minced
2 chicken leg quarters (you could easily sub breasts or thighs, but you do need skin on bone in)
1/2 cup of tequila
olive oil
handful of cilantro
salt and pepper to taste

Directions:
Place defrosted chicken in a large zip top bag. Add tequila, zest and juice of one lime, garlic, a couple tablespoons of olive oil, salt and pepper to the bag and seal.  Massage the chicken until all the ingredients coat the chicken evenly.  Refrigerate for a couple of hours.

Heat a cast iron skillet in the oven at 350 degrees for 20-30 minutes.  Take skillet out and put on a burner over high heat.  Add a little oil to the pan and place the chicken in skin side down.  Cook 3-5 minutes or until the skin is crispy and golden.  Turn chicken and put skillet back in the oven.  Cook for 40 minutes.  Remove the pan from the oven and allow the chicken to rest for 10 minutes.  Serve with fresh lime wheels and cilantro.