Vwls with one L dammit
01-06-2011, 01:35 AM
And it was freaking amazing.
This thread is dedicated to Big D, by the way, because he feels all foodie type threads should stay at Skatz. Since I love Big D, I brought this soon to be world renowned creation HERE.
Tequila Lime Chicken Grilled with Cilantro and Serranos
Start with 5 or 6 boneless chicken breasts. Get them home, rinse, and place into a marinating dish (the kind with a lid). If you happen to have a glass one, well - you know what the fuck is up.
Douse the breasts with apple cider vinegar, and then with some of your favorite tequila. The liquid should come about half way up the breasts - they do not need to be immersed. Spice with freshly cracked sea salt, freshly cracked black pepper, and a few cloves of freshly squeezed garlic (minced is fine too if you don't mind your fingers smelling like garlic for two days)
Squeeze two fresh limes onto the chicken and throw the lime rinds in the marinating dish with the chicken.
Chop fresh cilantro and throw on top till the chicken is covered with it. Chop up four serrano chiles and throw them on top as well. Refrigerate overnight.
Grill the chicken the following evening over low, red hot coals till grill marks are clearly visible on both sides. Don't be afraid to grill the cilantro and serranos along with - some will fall through, but it really adds to the flavor.
Serve with steamed rice and a salad. We had it with a red zinfandel from Lodi, and it was superb, but a good Malbec would do nicely as well.
Be sure to top the chicken with more fresh cilantro and a few crumbles of chopped serranos.
Unbelievable.
It looks somewhat like this, only with serranos on top as well:
http://www.andreasrecipes.com/photos/Thai_Grilled_Chicken_Cilantro_Sauce.jpg
Bon appetite, motherfuckers.
This thread is dedicated to Big D, by the way, because he feels all foodie type threads should stay at Skatz. Since I love Big D, I brought this soon to be world renowned creation HERE.
Tequila Lime Chicken Grilled with Cilantro and Serranos
Start with 5 or 6 boneless chicken breasts. Get them home, rinse, and place into a marinating dish (the kind with a lid). If you happen to have a glass one, well - you know what the fuck is up.
Douse the breasts with apple cider vinegar, and then with some of your favorite tequila. The liquid should come about half way up the breasts - they do not need to be immersed. Spice with freshly cracked sea salt, freshly cracked black pepper, and a few cloves of freshly squeezed garlic (minced is fine too if you don't mind your fingers smelling like garlic for two days)
Squeeze two fresh limes onto the chicken and throw the lime rinds in the marinating dish with the chicken.
Chop fresh cilantro and throw on top till the chicken is covered with it. Chop up four serrano chiles and throw them on top as well. Refrigerate overnight.
Grill the chicken the following evening over low, red hot coals till grill marks are clearly visible on both sides. Don't be afraid to grill the cilantro and serranos along with - some will fall through, but it really adds to the flavor.
Serve with steamed rice and a salad. We had it with a red zinfandel from Lodi, and it was superb, but a good Malbec would do nicely as well.
Be sure to top the chicken with more fresh cilantro and a few crumbles of chopped serranos.
Unbelievable.
It looks somewhat like this, only with serranos on top as well:
http://www.andreasrecipes.com/photos/Thai_Grilled_Chicken_Cilantro_Sauce.jpg
Bon appetite, motherfuckers.