Ingredients
- 4 (6-ounce) chicken breasts, trimmed, cleaned
Marinade:
- 1/2 cup red chile flakes
- 6 cloves garlic, minced
- 4 tablespoons minced fresh oregano
- 1 3/4 cups water
- Salt and ground black pepper
Margarita Salsa:
- 1 cup diced tomato
- 1 cup medium diced white onion
- 5 green chiles, very finely minced (remove seed and ribs for a milder salsa)
- 1 cup gently packed cilantro, roughly chop
- 2 large cloves garlic, minced
- 1 teaspoon salt
- 1/2 cup lime juice
- 1/2 cup Cuervo 1800 tequila
Directions
For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken.
For the salsa, in a large mixing bowl, combine all ingredients and it's ready to serve.
For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa.
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By jgrobart_3664832
Lombard, IL
on December 19, 2005
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The marinade was great, the salsa was a little sour.
By Maito
on October 14, 2004
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It was good, but the alcohol taste was too strong. I would cut the tequila in half or one fourth. I also did fewer chiles.
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