The tequila doesn’t exactly convey flavour, or not so that you could name it, but it sure brings fire – augmented by the chilli flakes – and tenderizes the chicken beautifully.

Wine suggestion: Slanghoek Private Selection Sauvignon Blanc 2016

This wine has a distinct nose of pineapple, papaya and bright citrus on the nose, and the acidity is finely balanced without the ‘bite’ so many consumers associate with this varietal. Adding to the appeal, is this wine’s price tag – R43.00 per bottle – directly from the cellar.

Ingredients

FOR THE CHICKEN

• 1 preferably organic chicken (approx. 1.4 kg/3-lb, jointed into 8 pieces)
• 75 millilitres tequila blanco
• 2 limes (preferably unwaxed)
• ½ teaspoon dried chilli flakes (plus more to sprinkle on at the end)
• 2 teaspoons sea salt flakes
• 2 tablespoons regular olive oil

TO SERVE

• freshly chopped fresh coriander
• limes (cut into wedges)

Instructions

1. First, put the jointed chicken pieces into a freezer bag.