In celebration of all things delicious, delectable, mouth-watering and sippable, Tequila Don Julio has partnered with The Infatuation to bring you Agave and EEEEEATS, which will bring you recipes from acclaimed chefs from around the country for the next several months. To kick off the program and to welcome spring, we are excited to give you the insider details on a recipes created by acclaimed NYC Chef Gerardo Gonzalez.
Created by Chef Gerardo Gonzalez
2 Whole Chickens
Lime for Garnish
Cilantro for Garnish
1/4 cup Aleppo Pepper
1/4 cup Sumac
1/4 cup Smoked Salt
- Combine Aleppo pepper, sumac and smoked salt.
- Rub the chicken in cure.
- Refrigerate for 1 full day, uncovered.
Tequila Don Julio 70 Brine
1 cup Tequila Don Julio 70
8 cups Pineapple Juice
4 cups Distilled White Vinegar
1 Orange, Sliced
1 White Onion, Sliced
6 cloves Garlic
1/4 cup Salt
- Combine Tequila Don Julio 70, pineapple juice, distilled white vinegar, orange, garlic and salt. Make sure the salt is fully dissolved.
- Place the cured chicken in the brine for 1 more full day.
½ cup Apple Cider Vinegar
1/4 cup Olive Oil
1 cup Pineapple, Cubed
6 cloves Garlic
1 bunch Cilantro
- Blend apple cider vinegar, olive oil, pineapple, garlic, cilantro and jalapeno.
- Set aside.
Cooking the Chicken:
- Remove chicken from the brine and let air dry in the refrigerator for 2 hours.
- Preheat oven to 425 degrees.
- Rub the chicken with olive oil and salt.
- Place the chicken on an oiled sheet pan, skin side up.
- Cook at high heat for 18-20 minutes.
- Remove from oven and let rest for 10 minutes.
- Cut the chicken into quarters and place back on pan.
- Put chicken directly under a broiler and cook for 1-2 minutes until skin is crispy and dark brown.
- Spoon the sauce onto a plate and place the chicken on top.
- Squeeze fresh lime on the chicken. Garnish with cilantro.