This weekend Jack whipped up some tequila lime chicken on the grill. It was really good, so I asked him to share his recipe and notes. He's much better at making up recipes and being analytical about what he makes than I am:
The marinade had the following:
1/2 C Cilantro, chopped fine
2 green chiles (jalapeno or serrano), halved and
1/4-1/2 C lime juice, fresh (7 limes)
2 Tbsp lime zest (or zest of 3 limes)
1 Tbsp cumin
1 Tbsp kosher salt
1/2 Tbsp black pepper, ground
1 1/2 cup tequila
1/2 cup olive oil
Mix first 10 ingredients in a large bowl. Reserve 1/2
cup of the liquid. Add chicken pieces to bowl or
large plastic zip-top bag and coat in marinade. Add
enough water to cover chicken. Allow chicken to
marinade for at least 2 hours.
Mix the reserved marinade mixture with an additional
1/2 cup olive oil. Stir or shake in tight container
to mix thoroughly. Mop chicken pieces during cooking.
Next time, let's blend the marinade in the food
processor to pulverize the cilantro. Also, less water
and more tequila. The plastic bag idea should have
been used (less liquid needed).
Also, I could make a tequila-lime glaze instead of the
mop for more of a sticky coating.
We should serve these fajita-style next time.
On the grill, getting mopped with deliciousness.
Served with a green salad made at the local salad bar, and blue corn chips...and beer and hot sauce, of course.
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