Tequila and Chilli Chicken
The weather is cooler for us now in the Middle East and the BBQ has been cleaned and ready for business! I adore this time of the year…we now have a few months of lovely weather and BBQ’s ahead of us! Woo hoo! Initially I cooked this with chopped chillis, but think it would be better if they were blended as a paste so have changed the recipe to reflect this. And hey, it includes Tequila! If you don’t partake in alcohol, leave this out. You could use a dash of orange juice to replace it. This is a moist and zesty chicken dish which the husband scoffed happily. It is now on the repeat list of dishes. This list is growing and he has never looked happier..ha ha!
4 chicken breasts (no bone)
1/4 cup tequila
1/4 cup lime juice
2 green chillis, deseeded and chopped.
3 garlic cloves, finely chopped
1/4 cup coriander (cilantro), finely chopped
1 tblspn olive oil
- Put the chillis into a blender/processer and blitz until you have a green paste.
- Add to the Tequila, lime juice, garlic, coriander and olive oil and mix well.
- Add the chicken and mix well, coating the chicken in the marinade. Cover and place in the refrigerator for at least 2 hours minimum.
- Heat the bbq on a medium heat and cook the chicken for about 7-8 minutes on each side until cooked through.
- Eat and enjoy!