Put chicken, onion, wine, chicken broth, garlic, white pepper, oregano,
up of the marinade. Place chicken in large resealable plastic bag
CHICKEN RECIPE: In a large bowl, combine
killet with lid.
Add chicken breasts. Return broth to a
se.
TO MAKE GRILLED LIME CHICKEN: Prepare a hot grill or
Saute chicken in a medium saucepan over medium high heat for about 20 minutes. Add vinegar, lime juice, sugar, salt, pepper, green onion, garlic and oregano. Simmer for an extra 10 minutes.
Heat an iron skillet over medium heat. Place a tortilla in the pan, warm, and turn over to heat the other side. Repeat with remaining tortillas. Serve lime chicken mixture in warm tortillas topped with tomato, lettuce, cheese and salsa.
ll marinade ingredients together, except chicken, to a food processor and
To prepare chicken, pour lime juice and tequila into a
container with lid. Add Chicken and place in refrigerator overnight
ntil hot.
Add chicken and sprinkle chicken with fajita seasoning and
b>chicken in batches until cooked through.
Meanwhile place fish sauce, lime
b>lime juice, seasoning blend, oil and honey in small bowl. Place chicken
medium stockpot combine the chicken, wine, broth, pepper, oregano only
For chicken marinade: In a medium bowl, whisk together the lime juice, oil, honey, garlic, chili powder, and sea salt. Pour into a ziplock bag; add chicken. Shake the bag to coat. Chill 4 hours in refrigerator, turning occasionally.
Grill chicken on medium-high heat for 12 minutes (or until chicken is done).
For salsa: Toss all ingredients in a small bowl. Serve with grilled chicken.
ip-lock plastic bag, combine lime juice, tequila, oil, cumin, oregano
Directions:
Whisk together the first 8 ingredients, coat chicken in mixture, and marinade for at least 2 hours.
Whisk together the next 9 ingredients, cover, and chill until needed.
Grill the marinated chicken breasts for 3-5 minutes per side, or until cooked through. Discard marinade.
Brush grilled chicken with reserved dressing, sprinkle with cheese, and broil until cheese has melted.
Serve the chicken over a bed of crumbled chips.
Combine fish sauce, lime juice and sugar in a
Whisk together lime zest, lime juice, orange juice, herbs, vegetable oil, garlic, tequila and honey. Season then divide marinade in half. Place half in a ziploc bag along with the chicken. Marinate for 1 hour.
Preheat grill. Pat chicken dry then coat with oil. Grill for 20 mins over medium heat, turning once and basting occasionally with reserved marinade, until internal temperature is 175\u00b0F. Let rest for 10 mins then serve garnished with hot peppers, cilantro and lime wedges.
Combine the oil, lime zest, lime juice, jalapeno, cumin, minced garlic,
For the chili mayo, combine lime juice, mayonnaise, chili pepper, half the garlic and 1 tbsp water in bowl. Season with salt. Chill until needed.
Meanwhile, combine chicken, peanut oil, lime zest and remaining garlic in a bowl. Cover with cling wrap and chill 20 mins. Preheat a grill pan over medium-high heat. Cook chicken 5 mins each side, until cooked through. Transfer to a plate and cool 15 mins. Shred.
Fill baguettes with chicken, lettuce, cucumber, bean sprouts and cilantro. Drizzle with the spicy mayo to serve.