My dear friend Tracy Hoogenboom is a fantastic cook. My goodness..I have been hanging out with her and the family here in San Clemente having the best time making her amazing recipes. This one was a HUGE standout. Not only is it delicious it is BEAUTIFUL!
Tracy worked as a food stylist and has had a ton of experience in serving food for hire. She is such a pro. Love learning from the pros. However she tells me it was cooking for her triplets and daughter that really got her the experience! No kidding!
Tip: Broadcast a little Diana Ross when making this dish...Ain't No Mountain High Enough seemed to be our number one pick. Go Pandora!
Tequila-Grilled Chicken
4 cloves garlic, minced
½ cup fresh lime juice
¼ cup tequila
2 T sugar
½ t red chili flakes (hot pepper)
1 ½ cup olive oil
6 Chicken Breasts, rinsed, skinned, boned (pounded thin)
½ cup cilantro pesto (recipe follows)
1 ½ cup diced tomatoes
1 cup grated pepper jack cheese
For marinade: In shallow pan combine garlic, lime juice, tequila, sugar, chili flakes, salt and oil. Pound chicken with flat mallet and add to mixture. Marinate 1-2 hours.
Remove chicken from marinade and grill or broil on highest setting until edges turn very brown and crunchy.
Cilantro Pesto:
4 cloves garlic peeled
3 oz freshly grated Parmesan
2 cups fresh cilantro, rinsed and dried
1 cup parsley rinsed and dried
1/2 cup shelled pine nuts or walnuts
½ cup olive oil
Kosher salt, fresh pepper and lemon juice to taste
With food processor metal blade, grind all ingredients to paste stage. Refrigerate until ready to use. Can be made one day ahead.
Spread grilled chicken with pesto and top with tomatoes and a light sprinkling of cheese. Close lid on BBQ or heat under broiler until cheese melts. Serve with steamed rice, black beans and a cold corn salad.
Tracy's daughter Chelsea amazing (yes one of the triplets) My girl Mac and sweet friend Kellie darling.
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