I came up with this recipe a couple of years ago and just cooked the chicken this way and served it with steamed rice. I had two hamburger buns left over so I decided to try it again, this time served as a chicken sandwich. They were delicious! Michael said he felt like he was dining in a gourmet sandwich shop.
Chop the serrano chili, garlic, and shallot. Place in small bowl.
- 2 boneless, skinless chicken breasts pounded thin
- 2 limes zested and squeezed
- 2 TBS Canola Oil
- 2 TBS Honey
- ½ cup Tequila
- 1 shallot diced super fine
- 1 garlic clove pressed or very finely diced
- 1 seranno chili seeded and chopped very fine
- Salt and Pepper to taste
- Fresh Cilantro, about 2 TBS chopped
- Romaine lettuce leaves
- 2 Hamburger buns
- Place the chicken breasts in a plastic zipper bag and pound to about ½ inch. Refrigerate.
- Chop the serrano chili, garlic, and shallot. Place in small bowl. Add the oil, honey and tequila, all the lime zest and the juice from one of the limes. Pour into small pan and cook over low heat until liquid is almost absorbed and vegetables are cooked. Remove from heat, add the juice from the second lime and the chopped cilantro. Pour into small bowl and allow to cool to room temperature.
- When cool, pour the marinade over the chicken in the plastic zipper bags and refrigerate until ready to cook, or at least one hour.
- Heat the grill to hot and cook the chicken breasts until cooked through. Do not overcook or they will dry out.
- Serve on toasted bun with mayonnaise and crisp romaine lettuce leaves. So good and so juicy!