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I can not find this in the search but I know it must have been discussed so I apologize if this is repetition but it is the grilling season and I have to ask! I make tequila chicken there is a shot if tequila in the recipe oh heck here it is
chicken parts or boneless chicken
thick sliced red, yellow and orange peppers
thick sliced sweet onion
1/4 cup lime juice or bitter orange juice (used like lime very sour)
olive oil about 1/2 cup or more depending on the amt of chicken you are using)
1-2 oz shot of tequila (mas o menos depending on the amt of chicken)
1-2 tble of chile pepper (also varies depending on your taste for heat)
1 tsp cumin
cracked pepper
to sweeten the marinade a bit I use a homemade sofrito I keep on hand it is like a comfit of peppers onions garlic tomatoes simmered down in oil until caramelized limit this to one teaspoon for the whole batch of chicken and you will not over do with the carbs)
toss everything in a zipper lock bag and leave overnight if you are using skin on bone on chicken or just an hour or so if you are using boneless filets.....
good grief did I need to write all of that ...?
would you tell me please if this type of dish is legal and if variations of it are also ok? sometimes I use rum or whiskey in my marinades but only a shot or two and then it burns off?
thanks so much
chicken parts or boneless chicken
thick sliced red, yellow and orange peppers
thick sliced sweet onion
1/4 cup lime juice or bitter orange juice (used like lime very sour)
olive oil about 1/2 cup or more depending on the amt of chicken you are using)
1-2 oz shot of tequila (mas o menos depending on the amt of chicken)
1-2 tble of chile pepper (also varies depending on your taste for heat)
1 tsp cumin
cracked pepper
to sweeten the marinade a bit I use a homemade sofrito I keep on hand it is like a comfit of peppers onions garlic tomatoes simmered down in oil until caramelized limit this to one teaspoon for the whole batch of chicken and you will not over do with the carbs)
toss everything in a zipper lock bag and leave overnight if you are using skin on bone on chicken or just an hour or so if you are using boneless filets.....
good grief did I need to write all of that ...?
would you tell me please if this type of dish is legal and if variations of it are also ok? sometimes I use rum or whiskey in my marinades but only a shot or two and then it burns off?
thanks so much