This week our holiday recipe is for Mexican-style marinated chicken breasts, perfect for throwing on the barbecue.
These margarita chicken breasts are by Anita Sarginson, president of the New Zealand Chefs Association and chef at Wellington's Flying Burrito Brothers.
Margarita marinade ingredients
300ml lime juice
100ml Triple Sec
200ml
tequila
1tsp minced garlic
2tbsp chopped green or red chilli
2tbsp chopped coriander
6 chicken breasts, skin on
Avocado and tomato salsa ingredients
6 medium vine-ripened tomatoes
2 fresh jalapeno chillies
white onion finely diced
1tsp sea salt
2 firm ripe avocados pitted and chopped
cup coarsely chopped coriander
peeled and cored cucumber, diced
Salt and pepper to taste
Method
In a bowl, take the liquid ingredients and add the coriander, chilli and garlic. Combine and then add in the chicken and refrigerate overnight.
Take the diced onions, add the salt and let sit for about 30min. Rinse off the onion in water, chop the tomatoes into about 1cm cubes and add to the onions.
Add in the jalapenos, cucumber and chopped coriander. Mix together then add in the avocado and stir gently to combine. Check the seasoning and correct to your liking.
Serving suggestions
Grill the marinated chicken on the barbecue to a lovely golden colour with lots of great smoky flavour and ensure before serving that the chicken juices are running clear. Serve with the tomato and avocado salsa, fresh sweet corn and new potatoes tossed through sour cream.
