You asked for it- You got it= Tequila Lime Chile Chicken- and a Baseball Rant

Hey Y'All-
OK- here's the deal, last night the Phillies had a play off game- and a friend was visiting from Chicago and staying with another friend of mine who is a HUGE GINORMOUS SUPER PHILLIES fan.  We wanted to hang with our friend from Chicago & we had to watch the game- the only answer was to go to our  HUGE GINORMOUS SUPER FAN friends house, order a few Pizza's drink some beer and watch the Phillies have their Asses handed to them by the Cardinal's.  Stupid Cardinal's- and hey, Phillies- Learn to hit the damn ball...and run- during a crunch....you have 6 months- I believe in  you !! Halladay is not the team, nor is Howard-- Ruiz- call me- you are kind of cute---and not arrogant... and you know I can cook like your Madre...
What?? He can come for dinner when the Dude is home.... But I Digress....

Anyhoodle- In the midst of all the friend from Chicago, the LAST Phillies Game of the Season (URGHHH HURUMPHH BOOO HISSS Stupid Cardinals) I was asked to lead a tour at my favorite market-  The Reading Terminal Market on Saturday and The Dude reminded me that he was going to be leaving for a week on Sunday and we just came back from a month (almost) away and he might, possibly, like a home- cooked meal before he leaves.

What is a girl to do-- Feed the Dude, do a tour- or Watch a Game????
DUH-DUAH-DAHHHH Super Girl
OR
Duh-Duah- Dahhh- Brined Chicken
I posted a pic of the finished product on Facebook and a couple people asked for the recipe 

Here's the recipe- it is best if you let the chicken brine for at least 18 hours- or up to 48 hours

TEQUILA-CHILE-LIME CHICKEN

BRINE
4 to 6 Chicken Leg quarters (legs and thighs, connected, on the bone with skin)
8-10 Cloves Garlic
3/4 cup Kosher Salt
3/4 Cup Sugar or Honey
2 TBSP Each- Mustard Seed, Cumin, Chile Powder, Black Pepper Corns, Chipolte Chile Powder, Mexican or standard Oregano, garlic powder, onion powder
1 Tsp Dried  Dill
2 Limes, Washed, sliced with peel in tact
1/2 cup lime juice
1/2 cup tequila
3 Chile Pods- pref. New Mexican
4 to 6 cups warm water
      In a large bowl mix all ingredients except for chicken and limes until sugar and salt dissolve- the hotter the water the faster this happens.  Add the chicken and lime slices to the bowl, cover securely and refrigerate for 18-48 hours.

To Roast:
Preheat oven to 525 Deg FSlice a  a LARGE Spanish or White onion into thick slices (5-6 slices)
Peel and cut into thirds 4 large carrots
4 Celery stalks cut into thirds
6 peeled garlic cloves
2- 3 Chile Pods
1 lime- sliced
 

Spray a large roasting pan with non stick cooking spray
place the above mentioned veggies on the bottom of the pan
Arrange the chicken pieces on the veggies
Discard the brine

 Carefully pour in half of the following mixture

3/4 cup Tequilla
1 Cup Dry white wine
1/2 cup water
1 tbsp chile powder
1 tbsp Sea Salt
1 Tbsp Garlic

Put the pan in the oven and let roast for 30 minutes

After 30 minutes, decrease the temp to 325 and pour the remained of the tequila mixture into the roasting pan. roast for 50 minutes

Pull the pan from the oven and let sit for 15 minutes
Arrange chicken on & Veggies on a platter- pour the juices into a seperate bowl- serve.
  You can serve with a salad or potatos-

you can also grill the chicken after brining and just roast the veggies with sauce wrapped in foil until carrots are tender.

Questions-- let me know...