- 3/4 cup silver tequila
- 3/4 freshly squeezed lime juice (about 6 to 8 limes)
- 1/3 cup honey
- 1 TBS plus 1 1/2 tsp. kosher salt
- 3/4 tsp. freshly ground black pepper
- 4 1/2 lbs. (about 20) chicken drumsticks
- 3 TBS canola oil
In a large resealable plastic bag, combine tequila, lime juice, honey, salt, pepper and oil. Add chicken and be sure to completely coat drumsticks with mixture. Let marinate for 1 1/2hours, turning bag occasionally. Preheat oven to 375 degrees. After 1 1/2 hours, remove chicken from marinade, allowing excess to drip back into the bag or bowl; pat chicken dry. Reserve the marinade. Place chicken on a parchment-lined rimmed baking sheet. Bake until cooked through and golden brown, about 40 to 45 minutes. While chicken is baking, transfer marinade to a saucepan and bring to a boil over medium to high heat until thickened. Reduce to 1/3 cup, about 15 to 20 minutes. When chicken is cooked through, transfer to a serving platter and brush with glaze. Can be served warm or at room temperature.