Tequila chicken

Tequila chicken

Serves4. Preparation 10 minutes, plus time In marinate. Cooking time 10-45 minutes.

You can use brandy instead of tequila but most importantly, use real lime juice if possible.

For the marinade
1/4 cup tequila
1/2 cup lime juice or lemon juice
1 red onion
2 doves of garlic
1 chilli (or chilli sauce)
1 teaspoon smoked paprika
1 chicken flattie or 4 chicken breasts
1/4 cup sweet chilli sauce

To serve
4 small baguettes or pita bread
2 avocados or store-bought guacamole
2 pickled jalapeno peppers, sliced
2 large ripe tomatoes, sliced
a handful of grated cheddar
coriander leaves, for garnishing

• Blitz the ingredients for the chicken marinade (except the sweet chilli sauce) in a blender. If you don't have one, finely chop the onion, garlic and chilli and mix with the rest of the marinade ingredients.

• Pour the sauce into a ziplock bag, add the chicken and marinate for at least 2 hours but preferably overnight.

• Remove the chicken and preserve the marinade. Over hot coals, sear the chicken until charred spots start to a ppea r. Now move it to the coolest part of the grid and braai slowly until the juices run clear when you prick the thickest part with a skewer.

• Combine the remaining marinade with the sweet chilli sauce and baste the chicken with this while it's on the coals. A flattie or breast with bone will take about 45 minutes; deboned breast fillets will be cooked in about 10 minutes.

• Rest under foil for 10 minutes before slicing. While the chicken is on the braai, heat the baguettes on the outer edges of the grid, away from direct heat.

• Slice the chicken and serve with avo, jalapenos, tomato and cheddar.

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