METHOD

1. To make the lime and tequila brine, place 2 cups (500ml) of the water, the salt, sugar and garlic in a small saucepan over high heat and bring to the boil. Pour the liquid into a large non-reactive container. Add the lime juice, tequila and remaining water. Stir to combine and set aside to cool.
   
2. Add the chicken, breast-side down, to the brine. Cover and refrigerate for 2 hours (but no longer).
   
3. While the chicken is brining, place the lime rind and juice, tomato, garlic, coriander, cinnamon, chipotles, sugar, oil and salt in a food processor and process until smooth.
   
4. Remove the chicken from the brine and pat dry with absorbent paper. Rub ½ cup (125ml) of the marinade all over the chicken and set aside at room temperature for 15 minutes.
   
5. Preheat oven to 200°C (400°F) (see cook’s tip). Preheat a char-grill pan or barbecue over medium heat. Cook the chicken, breast-side down, for 5 minutes. Turn and cook for a further 8 minutes. Transfer to an oven tray and roast for 30–35 minutes or until cooked through.
   
6. While the chicken is roasting, place the remaining marinade in a small saucepan over medium heat and cook, stirring, for 4–5 minutes or until thickened. Set aside to cool.
   
7. Preheat a char-grill pan or barbecue over medium heat and cook the jalapeños, turning, for 4–5 minutes or until charred. Slice the chicken and serve with the smoky chilli sauce and jalapeños. Serves 4.

+ Chipotle in adobo is a smoky, spicy Mexican sauce of smoke-dried jalapeño chillies. You can buy it from specialty stores and delicatessens.

cook’s tip
+ We’ve given you temperatures for cooking these recipes on a char-grill pan and in the oven, but you can also cook them all on a barbecue. Start by using the barbecue grill at the specified temperature, then reduce your barbecue heat to low, close the lid and cook the meat for the specified oven time, turning halfway.