Adobo Chicken with Margarita Salsa |
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Prep Time: 30 Minutes Cook Time: 12 Minutes |
Ready In: 42 Minutes Servings: 4 |
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Ingredients:
4 (6-ounce) chicken breasts, trimmed, cleaned |
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 |
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:
1. 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.
2. For the salsa, in a large mixing bowl, combine all ingredients and it's ready to serve.
3. 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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