The next best thing to drinking tequila is cooking with it. It wasn’t until I got to Texas I realised how many varieties of tequila there were, unlike the UK where we a limited to one brand that comes with a little red sombrero lid and I’m sure is just tequila flavour. This recipe for barbecuing chicken uses a marinade that is pretty much a margarita to add flavour to the chicken, but remember DO NOT drink the marinade as it has had raw chicken sitting in it.
- Chicken breasts
- Juice from one lime
- 0.25 cups (60ml) of silver tequila
- 2 large crushed garlic cloves
- Bunch of cilantro (fresh coriander)
- 1 tbsp olive oil
- 1tbsp ground coriander
- Salt and freshly ground black pepper
- Some vegetables such as chillies, summer squash (courgette), peppers, onions, etc.
First make the marinade from the lime juice, tequila, cilantro, olive oil, ground coriander, salt and pepper. Chop the chicken and vegetables into kebab skewer size pieces and mix thoroughly into the marinade, cover and leave to rest in the refrigerator for at least 2 hours or overnight. Thread the chicken and vegetables onto skewers and cook over a medium heat barbeque. Serve with lime wedges, and maybe a proper margarita.