Category: Poultry - Fresh

Margarita Grilled Chicken and Veggies with Salad     

Ingredients:
Vinaigrette & Marinade:
1/2 cup olive oil
1/3 cup lime juice, fresh
1 tsp. kosher salt
2 Tbsp. agave
1 clove garlic, crushed
1/4 cup tequila

Margarita Seasoning:
1 tsp. ground cumin
1 Tbsp. chili powder
1 Tbsp. lime zest
3 Tbsp. raw sugar
1/2 tsp. granulated garlic
1 Tbsp. kosher salt

Chicken & Veggies:
1 1/2 pound boneless, skinless chicken thighs
1 large onion, peeled and julienned
4 small tomatillos, quartered
2 poblano peppers, stemmed, seeded, julienned
olive oil
Margarita Seasoning

Salad:
6 cups fresh lettuce mix
4 oz. Queso Fresco, crumbled
20 cherry tomatoes, halved
4 Tbsp. toasted pepita seeds
finishing salt
fresh ground pepper

Preparation:
Whisk together olive oil, lime juice, salt, agave, and garlic. Separate 1/3 cup into a separate container and blend in tequila to create the marinade. Reserve remaining vinaigrette for salad.

Place thighs in zip top bag, pour in the margarita marinade. Secure bag and refrigerate 1 hour.

Place prepared onion, tomatillos, and poblano peppers on a sheet pan, coat with olive oil and season generously with margarita seasoning. Cook at 400 degrees for 20 minutes. Broil for a few minutes at the end to achieve desired amount of charring.

Remove marinated thighs from bag, pat dry, and season generously with margarita seasoning. Heat olive oil over medium-high heat in skillet. Add thighs and cook 4 minutes undisturbed. Turn thighs over, cook another 4 minutes undisturbed or until internal temperature reaches 160 degrees.

Toss greens in remaining vinaigrette, divide evenly onto 4 salad plates. Top with crumbled cheese, cherry tomatoes, and pepita seeds. Shower with salt and pepper.

Recipe courtesy of Helen Lampkin and Honeycomb Kitchen Shop
www.HoneycombKitchenShop.com

Date added: 2022-05-18
Number of visits: 2392