MARINADE
1/3 cup gold tequila
1/2 cup dry white wine
1/2 cup freshly squeezed lime juice
1/2 cup extra virgin olive oil
1/3 cup agave syrup
1 tsp sea salt
1/2 tsp black pepper
4 cloves of garlic, finely minced or grated
1 sp onion powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika or chipotle powder
12 green onions, roots, papery skin and tough green tops trimmed
4 chicken breasts, skin on, bone in, for best flavour and moistness
Lime wedges for garnish
- In a non reactive container whisk together all marinade ingredients. Add the green onions and chicken, skin side down; make sure its all well coated. Cover and place in the fridge for a minimum of 4 hours to overnight (24 hours is best), turning the chicken over half way through. Bring the chicken up to room temperature about an hour before you plan on grilling.
- Pre heat grill at medium low to medium - no higher or the skin will burn before the meat is cooked through.
- Place bone side down for the first half of the cooking time; about 10 minutes.
- When you are ready to flip the chicken put the green onions on the grill. Keep a close eye on them, turning every so often. They will be done when the chicken is done about 10 minutes. You should see some charred bits.
- Flip the chicken over and grill for another 10 minutes, or until the juices run clear when pricked with a fork or a meat thermometer reads 160F at the breasts thickest point.
- While chicken is grilling, in a large skillet over medium heat bring the leftover marinade to a simmer and reduce by half about 15 minutes. You should have about 1 cup dipping sauce.
- Set the cooked chicken aside to rest for about 5 minutes under a loose tent of tin foil. Serve with salad. Garnish with 3 grilled green onions each, fresh lime wedges and a side dish of the cooked, reduced marinade for dipping.
Serves 4
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