- 100ml/3½fl oz tequila
- 3 limes, juice only
- 1 red chilli, chopped
- 1 x 330ml/12fl oz bottle Mexican beer
- 1 garlic clove, chopped
- 8 chicken legs
- flour, seasoned with salt and freshly ground black pepper
- vegetable oil, to deep fry
- 2 ripe avocados, chopped
- 2 plum tomatoes, peeled, seeds removed, chopped
- 1 bird's eye chilli, seeds removed, chopped
- 1 tbsp chopped fresh coriander stems
- ½ tsp chilli powder
- 1 lime, juice only
- 1 red onion, finely chopped
- 1 red chilli, finely chopped
- 2 limes, juice only
- 2 tomatoes, chopped
- For the chicken; mix the tequila, lime, chilli, beer and garlic together in a large bowl.
- Score the chicken legs with a sharp knife and place into the marinade. Mix well to coat the chicken in the marinade, then transfer to the fridge to marinate for two hours.
- Heat the oil in a deep, heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped into it. (Caution: hot oil can be dangerous. Do not leave unattended.)
- Remove the chicken from the marinade and pat dry.
- Dredge the chicken legs in the seasoned flour, then carefully place into the hot oil and deep-fry for 15 minutes, or until golden-brown and completely cooked through.
- Carefully remove the chicken legs from the oil with a slotted spoon and drain on kitchen paper.
- For the guacamole, place all of the guacamole ingredients into a clean bowl and mix together well.
- For the pico de gallo, place all of the pico de gallo ingredients into a clean bowl and mix together well.
- To serve, place the chicken legs into a big bowl with the bowls of guacamole and pico de gallo alongside.