Recipe Tequila Lime and Coriander Chicken

Morning Glory

Obsessive cook
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19 Apr 2015
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Maidstone, Kent, UK
There are plenty of recipes for Tequila lime chicken out there - but this is what I do, using Scotch bonnet chillies and coriander (cilantro). If I can get bunched coriander I use the stalks in the marinade but otherwise I use the leaves. This recipe can be adapted to be vegan by substituting tofu for chicken.

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Ingredients

5 small/medium chicken thigh fillets (skinless)
100ml tequila
2 tsp sugar
1/2 tsp salt
Juice and zest of 1 lime
4 tbsp fresh coriander stalks, finely chopped (or use leaves)
1 Scotch bonnet chilli, finely chopped.
Oil for grilling.

Method

  1. In a large bowl, whisk the sugar, lime juice, lime zest and salt together.
  2. Mix in the chilli and coriander and add the chicken thighs, turning to ensure they are coated.
  3. Cover and marinate in the fridge overnight.
  4. Flatten out the chicken thighs and pat dry. Reserve the marinade.
  5. Brush the chicken with a little oil and grill until slightly charred on both sides (4-5 mins per side). I used a ridged pan on the hob but you could cook on a BBQ or under a grill (broiler).
  6. Whilst the chicken is cooking, gently heat the marinade adding water if necessary and simmer for a few minutes to form a sauce.
  7. Serve the chicken with the sauce poured over.
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