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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 jalapenos, thinly sliced rounds
3 T. fresh cilantro leaves
1/4 c. tequila
2 cloves garlic, minced
1 tsp. red chili flakes
1 tsp. ground cumin
1 T. dried oregano
2 limes, juiced
2 tsp. salt, divided
2 red peppers, roasted
4 chicken breasts fillets
1 c. all-purpose flour
1 tsp. granulated garlic
2 c. canola oil
4 Kaiser rolls, lightly toasted
4 T. mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 oz. Provolone cheese, sliced
In a medium mixing bowl, combine jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt.
Skin, seed and julienne red peppers.
Place chicken breasts and red peppers in zip-top bag; pour in marinade.
Let marinate in refrigerator for 4 to 8 hours.
Heat grill to high. Remove chicken from marinade and place on grill.
In a small mixing bowl, combine flour, remaining 1 teaspoon salt and granulated garlic.
In a heavy skillet, heat canola oil to 350F.
Remove bell peppers from marinade and dredge in flour; fry until crispy.
Drain on paper towels.
Grill chicken thoroughly on both sides; remove from heat, cover and let rest for 5 minutes then slice thinly or shred.
Spread mayonnaise evenly among rolls and stack evenly with cabbage, onion, chicken, fried peppers, and top with cheese.
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GRILLED - RED ROCK MARGARITA CHICKEN
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Category: Sandwiches
Prep Time: Cook Time: Total Time:
Makes 4 servings.
2 jalapenos, thinly sliced rounds
3 T. fresh cilantro leaves
1/4 c. tequila
2 cloves garlic, minced
1 tsp. red chili flakes
1 tsp. ground cumin
1 T. dried oregano
2 limes, juiced
2 tsp. salt, divided
2 red peppers, roasted
4 chicken breasts fillets
1 c. all-purpose flour
1 tsp. granulated garlic
2 c. canola oil
4 Kaiser rolls, lightly toasted
4 T. mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 oz. Provolone cheese, sliced
In a medium mixing bowl, combine jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt.
Skin, seed and julienne red peppers.
Place chicken breasts and red peppers in zip-top bag; pour in marinade.
Let marinate in refrigerator for 4 to 8 hours.
Heat grill to high. Remove chicken from marinade and place on grill.
In a small mixing bowl, combine flour, remaining 1 teaspoon salt and granulated garlic.
In a heavy skillet, heat canola oil to 350F.
Remove bell peppers from marinade and dredge in flour; fry until crispy.
Drain on paper towels.
Grill chicken thoroughly on both sides; remove from heat, cover and let rest for 5 minutes then slice thinly or shred.
Spread mayonnaise evenly among rolls and stack evenly with cabbage, onion, chicken, fried peppers, and top with cheese.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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