Red Rocker Margarita Chicken

Total Time:
4 hr 30 min
Inactive:
4 hr 10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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 flakes
  • 1 teaspoon ground cumin
  • 1 tablespoon dried oregano
  • 2 limes, juiced
  • 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
Directions
  • 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.

  • Heat grill to high. Remove chicken from marinade, and add chicken to the grill.

  • In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.

  • Heat the canola oil to 350 degrees F.

  • Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.

  • 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.

  • 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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