I found this recipe at My Clean Kitchen which is the brain child of Sara Christopherson and Jessica Warrens. The recipe called for fresh coriander which I didn’t have so I made a few changes to the recipe.
1 lb chicken tenders, preferably pasture raised
1/4-1/2 cup good tequila
2 limes, juiced and zested
Sea salt, to taste
Fresh ground black pepper, to taste
1/4 cup fresh cilantro, chopped
In a large bowl combine the chicken tenders, tequila and lime juice. Toss to make sure all the chicken pieces are well coated. Cover with plastic wrap and place in the refrigerator. Allow to marinate for at least 1 hour.
- After the chicken has marinated remove from the fridge. Place on a plate and season with salt and pepper.
- Heat the grill to medium high heat. Place the chicken on the grill. Allow to cook for 4-5 minutes. Carefully flip the chicken, being sure not to allow it to tear.
- Continue to cook until the chicken reaches an internal temperature of 165 degrees F, about 3-4 minutes.
- Remove and place on a clean plate or serving dish. Garnish with lime zest and fresh chopped cilantro.n
So this is what I did;
The recipe called for good quality Tequila, Paul refused to allow me to use his gold Tequila but said I could use his Blanco
Squeeze out the limes but hold on to the peels.
Put the chicken, lime and Tequila into a freezer bag and put in the fridge, I left mine marinating for 3 hours.
Grill the chicken.
Now for my changes, I made a salad of lettuce, Basil and Parsley (all from my garden), put a teaspoon of coriander into homemade fresh natural yoghurt, added wedges of lemon and lime then grated the lime peel over the lot.
Thank you My Clean Kitchen for the inspiration, loved this dish.
My clean Kitchen can also be found on Face Book at Paleo Kid Cookbook