I usually make this with boneless breasts. I tend to make this in quantity (more than three pounds will comfortably fit in a jumbo bag) and use it as a meal base for snacky summer bowls (with roasted veggies, rice/quinoa and dressed with salsa and/or ranch). When I say “Mexican beer” I usually use Dos Equis but you can use whatever your fave is. Domestic brews work, too, but there’s a mystique at play here. Also, beer salt is probably available wherever you can buy the Mexican beer. The idea is, you get the lime flavor without the liquid from the juice or the hassle of zesting the limes.
Tejano Chili Lime Roasted Chicken
- 2 c. water
- 1/4 c. kosher salt
- 1/4 c. dark brown sugar
- 2 bottles Mexican beer
- 1 chicken cut up, or 2-3 lbs chicken pieces, bone in or boneless
- 1 Tbsp EVOO
- 1 Tbsp chili powder
- lime beer salt to taste
- pepper to taste
- lime wedges for serving
- Place jumbo zipper bag in large bowl.
- Combine water, salt, and brown sugar.
- Stir until salt and sugar dissolve. Add beer.
- Add chicken. Seal bag and refrigerate several hours or overnight.
- Preheat oven to 375 degrees.
- Remove chicken from brine and rinse under cold water.
- Pat dry with paper towels.
Place chicken on sheet pan. Drizzle with olive oil and turn to coat. Rub with chili powder, beer salt, and pepper.
Roast chicken until cooked through, at least 170 on a thermometer. Time varies from about 15 minutes for boneless thighs to about an hour for bone-in leg quarters.
Serve with lime wedges.