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Ingredients
- 3/4 cup tequila, divided
- 1/4 cup white wine vinegar
- 1/2 cup Gil's Gourmet Key Lime Olive Oil
- Juice of three limes
- 5 large shallots, peeled and chopped
- 1 cup chopped cilantro, plus one large bunch cilantro
- 2 tsp minced garlic, divided
- 1 1/2 lbs. boneless chicken breasts
- 1/2 cup rice bran oil or other vegetable oil
- Coarse salt and freshly ground black pepper to taste
Directions
- In a small non-reactive bowl, combine 1/2 cup tequila with white wine vinegar and lime juice.
- Whisk in Key Lime Olive Oil.
- When well emulsified, stir in shallots, one cup chopped cilantro and 1 tsp minced garlic.
- Pour into a non-reactive shallow container or ziploc bag large enough to hold the prepared skewers. Set aside.
- Add 30 strips of chicken sliced 1/4-inch thick and two inches long.
- Marinate for several hours or overnight in the refrigerator.
- Place the remaining cilantro in a saucepan of rapidly boiling water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
- Place the blanched cilantro in a blender with the remaining 1/4 cup tequila and 1 tsp minced garlic. Pulse to combine. With the motor running, slowly add the rice bran oil until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
- Soak wooden skewers about 30 minutes before cooking.
- Thread chicken onto skewers
- Preheat a stove-top griddle, heavy-duty grill pan or non-stick saute pan over medium heat.
- When very hot, but not smoking, add the skewers a few at a time and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through.
- Serve immediately with the Cilantro Dressing on the side.
Tequila Lime Chicken with Cilantro Dressing
Recipe courtesy of Gil's Gourmet
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