Tequila Chicken with Tomatillo Sauce
Submitted by chefnick
Grilled chicken marinated in tequila, lime juice and cilantro, served over a tangy pureed tomatillo sauce with jalapeño heat. A bold Mexican-inspired dinner ready in under an hour.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minTequila isn’t just for margaritas.
Here it pulls double duty, flavoring both the marinade and the bright, tangy tomatillo sauce that pools underneath smoky grilled chicken breasts.
The chicken soaks for hours in a punchy blend of tequila, fresh lime juice, olive oil, garlic and cilantro, picking up layers of citrusy, herbaceous flavor before hitting the grill.
Meanwhile, fresh tomatillos simmer with jalapeños and more tequila until tender, then get pureed into a silky green sauce with just enough kick to keep things interesting.
Grill it, broil it, your call. Either way, you’re eating well tonight.
Pro Tips
- Marinate at least 4 hours (up to 8) so the tequila and lime juice really penetrate the meat.
- Wear rubber gloves when handling jalapeños. The oils cling to your skin and you’ll regret touching your eyes later.
- Puree the tomatillo sauce until completely smooth for the best presentation pooled on a serving platter.
- Let the chicken rest 5 minutes after grilling before arranging it on the sauce so the juices stay in the meat, not on the plate.
Ingredients
Directions
*Wear rubber gloves when slicing and seeding peppers.
Mix marinade ingredients in a plastic food bag.
Add chicken and close bag, squeezing out as much air as you can.
Marinate in refirgerator 4 to 8 hours turning bag once.
TOMATILLO SAUCE: Put tomatillos, jalapenos, tequila, and all but 2 tabl. chicken broth into a medium size saucepan.
Cover and cook over medium high heat 4 to 5 minutes until tomatillos are tender.
Stir flour and remaining 2 tabl. broth until smooth. Stir into tomatillo mixture.
Add cilantro and salt. Simmer 4 to 5 minutes over medium low heat, stirring occasionally, until mixture is slightly thickened.
Purée in blender or food processor.
Remove chicken from marinade.
Discard marinade. TO GRILL: Cook chicken 4 to 6 inches above hot coals for about 15 to 20 minutes, turning once, until opaque in center when pierced with tip of knife.
TO BROIL: Broil 4 to 5 inches from heat source as directed above.
TO SERVE: Pour 1 cup hot Tomatillo Sauce onto serving platter.
Arrange chicken on sauce.
Serve sauce separately.
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