Tequila gives personality to chicken
Good morning, sunrise. I'm talking about a tequila sunrise.
The only way I'll entertain tequila sunrise is splashed all over chicken. And that's what covers this magnificent piece of meat. I adore chicken, but at times it can revert back to its alter ego that plays out more like watching paint dry. It's why I do everything I can to bathe it in a little sunshine -- aka, tequila. It's my way of introducing a little personality to an otherwise boring dish.
It's always been my mantra that a sauce can turn "eh" into "amazing." It truly is the avenue that brings you to the corner of decadent and delicious. If it's your life-long dream to be the cook everyone brags about, then you should you keep a diary of delicious sauces and marinades that will not only throw surprise parties for the intended meat, but also cause everyone to let out a collective, disappointed sigh when you say "let's go out to eat instead of eating at home."
TEQUILA SUNRISE CHICKEN
4 flattened breasts
1/2 cup orange juice
1/4 cup tequila
1 jalapeno pepper, cleaned and finely chopped
1/2 teaspoon grated orange peel
1/8 cup chopped mint
1 T. red hot sauce
At least 2 cups of fresh, coarsely chopped cilantro (more the better!)
4 cloves of garlic, chopped
4 limes, juiced
Fresh salsa (optional)
In a large plastic bag, place all the ingredients. Allow to marinate over night if possible but at least an hour before grilling.
Preheat your grill and grill the chicken on each side until you reach an internal temperature of 160 degrees.
Take the liquid from the marinade and place it in a frying pan. Stir in 3 tsp. of corn starch. Cook (bring to boil) over high heat for 5 minutes.
Serve as a glaze for your cooked chicken.
Janet McCormick is the author of "10-Minute Meals" and owner of Let's Eat in Huntington. She lives in Lawrence County, Ohio. She can be reached at 304-654-2003 or www.10-minutemeals.com.