Chicken Tequila Sunrise

• 2 lbs frying chicken, cut up (or your own favorite bone-in chicken pieces)
• 2 onions, thinly sliced
• 3/4 cup orange juice
• 1/4 cup tequila
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon honey
• 2 garlic cloves, minced
• 2 teaspoons dried oregano
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon course ground pepper

1. Preheat oven to 425 degrees.
2. Spray a shallow baking pan (with sides) large enough to accommodate the chicken in a single layer with non-stick cooking spray.
3. Place unseasoned chicken pieces, skin-side up, in baking pan; place pan in preheated oven for 25 minutes to crisp skin and melt fat.
4. Remove from oven and pour off fat.
5. Place onion slices under chicken pieces.
6. Combine remaining ingredients and pour over chicken.
7. Return to oven for 20 minutes or until chicken is tender and crisp, and liquid thickens.

chicken, onions, orange juice, tequila, fresh cilantro, honey, garlic, oregano, cumin, salt, course ground pepper

Taken from www.food.com/recipe/chicken-tequila-sunrise-319230 (may not work)