Tequila Lime Chicken + Green Onion Slaw
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Ingredients
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on
- 1 cup green onions, coarsely chopped
- 1/4 cup red wine vinegar
- 2 serrano chiles
- 2 tablespoons mayonnaise
- Salt and pepper
- 1/2 cup pure olive oil
- 1 head purple cabbage, finely shredded
- 1 small red onion, halved and thinly sliced
- 1/4 cup chopped cilantro leaves
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Preparation
Step 1
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
Step 2
Add the chicken breasts to the marinade and refrigerate overnight.
Step 3
Heat a grill with coals and brush the rack with oil to prevent sticking.
Step 4
Remove chicken from marinade, sprinkle with salt and pepper, and grill skin-side down for about 5 minutes until browned.
Step 5
Turn the chicken and cook for another 10 minutes until just cooked through.
Step 6
Remove from grill to a plate, cover tightly, and let rest for 5 minutes.
Step 7
Blend green onions, vinegar, chiles, mayonnaise, salt, pepper, and oil in a blender until emulsified.
Step 8
Place cabbage and red onions in a bowl, add the dressing, and stir until combined.
Step 9
Fold in the cilantro and season with salt and pepper to taste.
Step 10
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Chef's notes
It's recommended to use boneless skinless chicken thighs for a juicier result.
The slaw's dressing may look gritty the next day but tastes as good as the first day.
Store chopped cabbage and vegetables separately from the dressing to avoid sogginess.
Consider using two serrano chiles for more heat as the other ingredients balance the flavors.
