Name: Tequila-Lime Chicken With Tex-Mex Chimi-Chop
Yield: 4 servings
Ingredients: 12 cup tequila; 6 tablespoons fresh lime juice (4 limes); 1 tablespoon hot sauce; 14 cup vegetable oil (or canola oil); 4 whole skinless chicken breasts (bone-in); 12 cup cilantro leaf, finely chopped; 14 cup mint leaf, finely chopped; 12 red onion, finely chopped; 2 jalapeno peppers, seeded and finely chopped; 3 tablespoons red wine vinegar; 13 cup olive oil; salt and black pepper (to taste)

Servings: 4 persons

12 cup tequila
6 tablespoons fresh lime juice (4 limes)
1 tablespoon hot sauce
14 cup vegetable oil (or canola oil)
4 whole skinless chicken breasts (bone-in)
12 cup cilantro leaf, finely chopped
14 cup mint leaf, finely chopped
12 red onion, finely chopped
2 jalapeno peppers, seeded and finely chopped
3 tablespoons red wine vinegar
13 cup olive oil
salt and black pepper (to taste)

1
In a large bowl, combine the tequila, lime juice, hot sauce and vegetable or canola oil.
2
Add the chicken to the mixture and marinate for at least 30 minutes or up to overnight.
3
When ready to cook, preheat oven to 400 degrees F or grill to medium.
4
Shake the excess marinade off the meat and season the pieces with salt and pepper.
5
Grill or roast the meat until cooked through, about 40 minutes in the oven or 8 minutes per side on the grill.
6
While the meat is cooking, stir together the herbs, red onion, jalapeno, red wine vinegar and olive oil in a medium-size bowl.
7
Season the mixture with salt and pepper.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Tequila-Lime Chicken With Tex-Mex Chimi-Chop

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