I hadn't made any chicken thing for a really long time. I was randomly browsing around for recipes and hit upon this one...coz I love anything spicy. It was brilliant, especially the lemony kick to the chicken!
½ cups Fresh Squeezed lemon Juice (for 1/2 Cup You'll Need About 3 limes)
¼ cups Tequila
1 ounce, fluid Triple Sec (any liqueur such as Cointreau or Grand Marnier)
½ Tablespoons Olive Oil
¼ teaspoons Cumin
½ teaspoons Chili Powder
2 cloves Garlic
1 Chilli
1 whole Boneless Skinless Chicken Breast
Combine all ingredients listed (except chicken) in the bowl of a food processor. Pulse until all ingredients are finely chopped and mixture is smooth.
Pour marinade into a shallow dish and place chicken in dish to marinate for 1-2 hours. Flip the chicken breasts once about halfway through the marinade time.
Place a pan over medium high heat and sear the chicken breasts on each side. It should take about 4-5 minutes per side. Reserve excess marinade.
After both sides are golden brown, reduce heat to medium low and remove chicken from pan. Put chicken onto a cutting board and slice chicken into strips, about 1/2 inch thick.
Return chicken to pan and add the excess marinade. Stir everything to combine and let simmer for another 3-4 minutes, or until chicken is cooked all the way through.
Remove from heat and use chicken anyway you see fit!
½ cups Fresh Squeezed lemon Juice (for 1/2 Cup You'll Need About 3 limes)
¼ cups Tequila
1 ounce, fluid Triple Sec (any liqueur such as Cointreau or Grand Marnier)
½ Tablespoons Olive Oil
¼ teaspoons Cumin
½ teaspoons Chili Powder
2 cloves Garlic
1 Chilli
1 whole Boneless Skinless Chicken Breast
Combine all ingredients listed (except chicken) in the bowl of a food processor. Pulse until all ingredients are finely chopped and mixture is smooth.
Pour marinade into a shallow dish and place chicken in dish to marinate for 1-2 hours. Flip the chicken breasts once about halfway through the marinade time.
Place a pan over medium high heat and sear the chicken breasts on each side. It should take about 4-5 minutes per side. Reserve excess marinade.
After both sides are golden brown, reduce heat to medium low and remove chicken from pan. Put chicken onto a cutting board and slice chicken into strips, about 1/2 inch thick.
Return chicken to pan and add the excess marinade. Stir everything to combine and let simmer for another 3-4 minutes, or until chicken is cooked all the way through.
Remove from heat and use chicken anyway you see fit!
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