Red Rocker Margarita Chicken
Total Time: 4 hrs 20 mins
Preparation Time: 4 hrs
Cook Time: 20 mins
Ingredients
- Servings: 4
- 2 jalapenos, thinly sliced rounds
- 3 tablespoons fresh cilantro leaves
- 4 tablespoons tequila (recommended ( cabo wabo reposado)
- 1 tablespoon garlic, minced
- 1 teaspoon red chili pepper flakes
- 1 teaspoon ground cumin
- 1 tablespoon dried oregano
- 2 limes, juice of
- 2 teaspoons salt, divided
- 4 boneless skinless chicken breasts
- 2 red bell peppers, roasted, skinned, seeded, julienne
- 1 cup all-purpose flour
- 1 teaspoon granulated garlic
- 2 cups canola oil
- 4 kaiser rolls
- 4 tablespoons mayonnaise
- 1/4 green cabbage, thinly sliced
- 1/4 red onion, thinly sliced
- 4 ounces provolone cheese, sliced
Recipe
- 1 in a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. let marinate in refrigerator for 4 to 8 hours.
- 2 heat grill to high. remove chicken from marinade, and add chicken to the grill.
- 3 in a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.
- 4 heat the canola oil to 350 degrees f.
- 5 remove bell peppers from marinade and dredge in flour and fry until crispy. when done drain on paper towels.
- 6 cook chicken thoroughly on both sides, remove from heat and cover. let sit for 5 minutes remove chicken from the bone and thinly slice or shred.
- 7 lightly toast rolls. spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.
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