| Level: | Easy |
| Total: | 50 min |
| Prep: | 30 min |
| Inactive: | 8 min |
| Cook: | 12 min |
| Yield: | 4 servings |
Ingredients
- 4 (6-ounce) chicken breasts, trimmed, cleaned
- 1/2 cup red chile flakes
- 6 cloves garlic, minced
- 4 tablespoons minced fresh oregano
- 1 3/4 cups water
- Salt and ground black pepper
- 1 cup diced tomato
- 1 cup medium diced white onion
- 5 green chiles, very finely minced (remove seed and ribs for a milder salsa)
- 1 cup gently packed cilantro, roughly chop
- 2 large cloves garlic, minced
- 1 teaspoon salt
- 1/2 cup lime juice
- 1/2 cup Cuervo 1800 tequila
Instructions
- For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken.
- For the salsa, in a large mixing bowl, combine all ingredients and it’s ready to serve.
- For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 381 |
| Total Fat | 7 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 43 g |
| Cholesterol | 124 mg |
| Sodium | 1196 mg |
Reviews
The marinade was great, the salsa was a little sour.
It was good, but the alcohol taste was too strong. I would cut the tequila in half or one fourth. I also did fewer chiles.