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Tequila chicken with pink grapefruit salad
Tequila chicken with pink grapefruit salad
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Prep Time:
270 minutes
Cook Time:
10 minutes
Total Time:
280 minutes
Ingredients:
  • 60ml tequila
  • 60ml lime juice
  • 2 small green chillies, seeds removed, finely chopped
  • 3 garlic cloves, crushed
  • 82.50 ml coriander leaves, chopped
  • 4 chicken breast fillets with skin (wingbone attached - optional) (see note)
  • 1 lemon, juiced
  • 80ml olive oil
  • 2 pink grapefruit, peel and white pith removed, flesh cut into segments
  • 16 mint leaves
  • 1 large fennel bulb (or 2 small fennel bulbs), trimmed, very thinly sliced
  • 1000.00 ml picked watercress sprigs
  • 1 long red chilli, seeds removed, thinly sliced into very thin matchsticks
  • Lime halves dipped in sea salt, to serve
Instructions:
  • In a large bowl, mix together tequila, lime juice, green chili, garlic, and coriander. Season with salt and pepper, then add chicken and toss well to coat. Cover and refrigerate to marinate for at least 4 hours, ideally overnight.
  • Preheat a chargrill or barbecue to a sizzling medium-high heat. Grill chicken for 4-5 minutes per side until perfectly cooked.
  • In a large bowl, mix lemon juice and lemon oil, then season with salt and pepper. Add grapefruit, mint, fennel, red chili, and watercress, toss to combine. Serve the chicken with the salad and salted lime halves.

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