How to Cook Margarita Chicken

How to Cook Margarita Chicken

Serves: 4

Preparation time: 4 hrs 10 mins

Cooking time: 20 mins

Ingredients needed to make Margarita Chicken:

  • 4 boneless chicken breasts, skinned
  • 4 Kaiser rolls
  • ¼ green cabbage, finely shredded
  • 2 red bell peppers, roasted, skinned, deseeded and julienned
  • ¼ red onion, peeled and thinly sliced
  • 1 tbsp garlic, minced
  • 3 tbsp fresh cilantro leaves
  • 4 oz provolone cheese, sliced
  • 2 jalapenos, thinly sliced
  • Juice of 2 limes
  • 4 tbsp mayonnaise
  • 4 tbsp tequila
  • 1 tsp granulated garlic
  • 1 tbsp dried oregano
  • 1 tsp ground cumin
  • 1 tsp red chili flakes
  • 2 tsp salt, divided
  • 1 cup all purpose flour
  • 2 cups canola oil

Cooking instructions for Margarita Chicken:

  • Toss the cilantro leaves, garlic and jalapenos in a medium mixing bowl and sprinkle a tsp of salt, ground cumin, red chili flakes as well as oregano.
  • Pour in a bout of tequila plus fresh lime juice and stir them all together to mix well.
  • Place the chicken breasts into the bowl and sprinkle the red bell pepper strips into them.
  • Give them a nice stir to coat well with the marinade and transfer the entire contents of the bowl into a large, resealable plastic bag.
  • Seal and set aside in a fridge for at least 4-8 hours to marinate.
  • Warm up your grill to high and grease the grill grate with small amount of oil.
  • Drain out the chicken from the marinade and lay them out onto the greased grill grate.
  • Grill one side of the chicken breasts for 5-7 minutes and flip them over to grill the other side similarly until they are seared on both sides and are cooked through.
  • Remove from grill and set aside for 5 minutes or they cool down to some extent.
  • Meanwhile, place the flour in a small mixing bowl and stir in the granulated garlic as well as rest of the salt until well combined.
  • Pour the canola oil in a deep-fryer and heat it to 350 degrees F.
  • Separate bell pepper strips from the marinade and transfer them into the seasoned flour.
  • Toss them to dredge well, shake off any excess flour and dip them into the hot oil to deep-fry until they turn crispy golden brown.
  • Drain them onto piled up kitchen papers and set aside.
  • Once the chicken pieces are cool enough to handle, pull the flesh apart from the bone and cut it into thin slices.
  • Toast the rolls slightly on hot griddle pan and smother them with mayonnaise.
  • Pile up the cabbage and onion onto the bottom halves of the toasted rolls and arrange the chicken slices on top.
  • Scatter the fried peppers over them and sprinkle the cheese on top.
  • close the sliders by placing the top half over the cheese and serve immediately.

Image credit: Wikimedia Commons

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