Ingredients
- 1/4 cup lime juice
- 1/2 cup orange juice reduced to 1/4 cup
- 1/4 cup canola oil
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 tablespoons tequila
- 1 teaspoon chipotle (in adobo sauce)
- 2 tablespoons chopped cilantro
- 3 pounds boneless chicken breast
Directions
Pulverize first 7 ingredients in blender. If sauce is too spicy for your taste, add additional small amount of orange juice and sugar to diminish the "heat". Add chopped cilantro after other ingredients blended so that the cilantro retains leafy appearance. Marinate chicken breast for 1 hour - do not marinate too long or the meat will get soft and start to cook because of the acid in the lime juice. Grill chicken breast until they have nice grill marks and are just done. Salt meat to taste. Cut slices on bias for presentation.
Mango Chutney:
- 3 ripe mangos, peeled and pit removed
- 1 cup sugar
- 1/2 green pepper, finely chopped
- 1/2 red pepper, finely chopped
- 2 tablespoons fresh ginger (squeeze through garlic press- reserve all liquid and
- solids for the mixture)
- 1/4 teaspoon ground cloves
- 1/2 cup sweet onion, finely chopped
- 5 tablespoons rice wine vinegar
Cut mango into bite size pieces, about 1/2 to 1-inch long. Reserve any mango juice for the mixture. Place all ingredients in an 8 to 10-inch frying pan and simmer on low to medium heat for 15 minutes. Stir frequently to avoid burning. Remove from heat and when cool place in covered container and refrigerate for at least 2 hours. Keeps for at least 4 to 5 days. Best served slightly chilled.
Sesame Tortillas (wheat):
- 2 cups bread flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 3/4 cup warm water
- 4 tablespoons corn oil
- 3 tablespoons sesame seeds
Mix dry ingredients, except sesame seeds, in large bowl. Add oil to dry ingredients then slowly add warm water until a ball forms and dough does not stick to the surface. Knead briefly, cover with plastic and let rest for at least 30 minutes. Divide dough into 10 pieces.
Roll out dough with floured rolling pin to about 7 or 8 inches or use tortilla press. Be sure to use waxed paper or parchment paper to prevent the dough from sticking to the press. Put the sesame seeds on a plate and lay the tortilla on the seeds - you can place sesame seeds on one or both sides depending on amount of sesame taste desired. Since the seeds will be cooked directly, a lot of sesame flavor will be released.
Cook each tortilla on non-greased non-stick griddle until each side begins to brown, about 45 seconds to 1 minute per side. Some of the seeds will pop. These tortillas are best served immediately while warm. Keep them covered with a tea towel. If stored, wrap tightly and reheat before serving.
Place tortillas on a platter, add grilled, sliced chicken and top with mango chutney. Garnish with cilantro sprigs, if desired.
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By bvisailor
Charlotte, NC
on July 07, 2010
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I would have given this 5 stars in a heartbeat if it had been a hotter but there was pretty much NO heat, despite using about a tablespoon or more of chipotles. While we couldn't taste the tequila, the marinade was really good and the chicken came out wonderfully! I pounded it flat before marinating and made extra to baste with. Next time I'll use at least 2 or 3 chipotles, maybe more.
The chutney was EXCELLENT. I used the food processor to save time, pulsing the peppers & ginger, then adding onions & pulsing again, then adding mango. I cut the amount of sugar in half and added a handful of dried cranberries right before refrigerating it. It didn't suffer from less sugar and it cuts the calories a lot, considering I ate about half of it myself!
I didn't make the sesame tortillas- the ginger in the chutney gave it a teensy bit of an Asian flavor already & as I was making a Mexican type meal I thought the sesame would make it even more Asian.
I'll definitely make this again. It's easy (with the food processor it's even easier and tasty.
By gacciarino_1769450
Fairfield, CT
on December 31, 2004
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We hadn't gone beyond the typical italian chicken dishes and being part of the Low Carb craze we started to try just about every grilled chicken dish we came across for variety. We had printed this recipe a while back and were somewhat intimidated by the extensive list of ingredients and the prep time. We finally made it and to our pleasant surprise we not only enjoyed the process but will definitely prepare this dish for a dinner guest party. My husband personally likes it hotter and spices it up even more on his dish with Blue Mountain Country Habanero Sauce (his favorite because it has a great amount of heat but is very flavorful as well you can find in most Caribbean sections of larger supermarkets.
By annex_357384
ann arbor, MI
on October 07, 2004
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I only tried the marinade part of this recipe, and it didn't really wow me or disappoint. It's easy enough to make, I suppose, and certainly smelled like a margarita pre-cooking. I served it with jarred mango chutney, which I think you do need to add some zip since the final grilled chicken wasn't too zippy. Overall I give it an average rating, not something I would make again, but also not a dish which came out inedible, either.
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