Tequila-Lime Chicken with Cilantro Dressing
This recipe features tender chicken strips marinated in a zesty tequila-lime mixture, then skewered and seared. It's complemented by a vibrant, herbaceous cilantro dressing. The dish requires an 8-hour marination, making it ideal for advance preparation, and cooks quickly, resulting in a flavorful and visually appealing meal.
Equipment
- 1 Nonreactive Shallow Container For marinating chicken safely without reacting with acidic ingredients.
- 1 Blender Essential for achieving a smooth, emulsified cilantro dressing.
- 30 Skewers Specify wooden or metal; soak wooden skewers for at least an hour to prevent burning.
- 1 Grill Pan or Stovetop Griddle For searing chicken skewers to achieve a nice char and even cooking.
- 1 Saucepan For blanching cilantro leaves to set their vibrant green color.
Ingredients
Main
- 3/4 cup tequila
- 1/4 cup white wine vinegar
- Juice of 3 limes
- 1/2 cup Lemon Oil recipe follows
- 5 large shallots peeled and chopped
- 1 cup chopped fresh cilantro plus 1 large bunch cilantro leaves only
- 2 teaspoons minced garlic
- 1 1/2 pounds boneless chicken breasts trimmed of all fat
- Coarse salt and freshly ground pepper to taste
- Coarse salt and freshly ground pepper to taste
- 1/2 cup canola oil
- 2 cups vegetable oil
- Shells of 4 lemons that have already been juiced
- Few sprigs fresh thyme
Instructions
- If using wooden skewers, soak in water for at least an hour.
- In a small nonreactive container, combine 1/2 cup of the tequila with the vinegar and lime juice. Whisk in the Lemon Oil. When well emulsified, stir in the shallots, chopped cilantro, and 1 teaspoon of the minced garlic. Pour into a nonreactive, shallow container large enough to hold the prepared skewers. Set aside.
- Using a very sharp knife, slice the chicken into 30 strips about 1/4-inch thick and 2 inches long. Thread the strips onto the soaked skewers and place them into the marinade, leaving as much of the skewer exposed as possible as you do not want the wood to soak up the marinade. Cover and marinate for 8 hours.
- Place the cilantro leaves in a saucepan of rapidly boiling salted water for 10 seconds to blanch and set the color. Immediately pat dry and refresh under cold water. Drain very well and pat dry.
- Place the blanched cilantro in a blender with the remaining 1/4 cup of tequila and 1 teaspoon of garlic. Pulse to combine. With the motor running, slowly add the canola oil, processing until the mixture is thick and bright green. Taste and adjust the seasoning with salt and pepper.
- When ready to serve, remove the skewers from the marinade. Place a stovetop griddle, heavy-duty grill pan, or nonstick saute pan over high heat. When very hot but not smoking, add the skewers, a few at a time, and sear for 1 1/2 to 2 minutes per side or until the chicken is nicely browned and cooked through. Serve immediately with the Cilantro Dressing on the side.
Notes
1. The 8-hour marination is crucial for the chicken to absorb the complex tequila-lime flavors and tenderize. Ensure the chicken strips are uniformly thin for even cooking.
2. When preparing the cilantro dressing, blanching the cilantro leaves for just 10 seconds in boiling salted water, then shocking in ice water, will set their vibrant color and mellow their herbaceousness. Pat them extremely dry before blending to prevent a watery dressing. Slowly emulsify the canola oil into the dressing for a thick, bright green consistency.
3. Sear the chicken skewers on high heat in batches to prevent overcrowding the pan, which would steam the chicken instead of browning it. Aim for a nice char and ensure the chicken is cooked through but not dry.
2. When preparing the cilantro dressing, blanching the cilantro leaves for just 10 seconds in boiling salted water, then shocking in ice water, will set their vibrant color and mellow their herbaceousness. Pat them extremely dry before blending to prevent a watery dressing. Slowly emulsify the canola oil into the dressing for a thick, bright green consistency.
3. Sear the chicken skewers on high heat in batches to prevent overcrowding the pan, which would steam the chicken instead of browning it. Aim for a nice char and ensure the chicken is cooked through but not dry.