Recipe courtesy of Jane Butel
Adobo Chicken with Margarita Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 381
- Total Fat
- 7
- Saturated Fat
- 1
- Carbohydrates
- 25
- Dietary Fiber
- 8
- Sugar
- 8
- Protein
- 43
- Cholesterol
- 124
- Sodium
- 1196
- Total: 50 min
- Prep: 30 min
- Inactive: 8 min
- Cook: 12 min
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.