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In a small frying pan, heat 2 tbsp oil over medium heat. Cook onion for 3 mins, until softened. Add garlic and cook for 30 seconds. Add tequila and cook for 30 seconds. Remove from heat and mix with 1 tsp orange zest, 1/2 cup orange juice, 1/2 tsp lime zest, 1/4 cup lime juice, mustard, hot sauce and herbs. Season. Preheat oven to 350°F. Coat chicken in remaining oil and season. Truss chicken then roast for 1 hour, basting with citrus mixture. Brush chicken with remaining mixture and roast for 30 mins, or until a thermometer inserted in the thickest part of the thigh reads 165°F. Let rest for 20 mins before serving. Serve garnished with chilies.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Record your recipes and experiments — organized cooking journal
Apple smoke flavor rub — pork chops, chicken thighs, salmon
Anise-flavored French herb — béarnaise, chicken, vinegar