‘Tis the season to Rinse and Repeat!
With only a few more days left until Christmas life always finds a way to get busier and busier, no matter how organized or prepared you are. Or in my case aren’t…
I take all the short cuts I can get in the kitchen. Rinse and Repeat is simply the idea that you take one dish and make it work for you twice.
In this case, my Pineapple Mango Salsa doubles not only as a great party appetizer, but as a topping for this simple Margarita Grilled Chicken. Twice the reward for the same amount of work. That’s what I call a win-win!
Margarita Grilled Chicken
Serves: 6
1.5 oz. Tequila
1 oz. Triple Sec
Juice of 1 lime
3 cloves garlic, finely chopped
¼ c. cilantro, chopped
4 green onions, diced
½ tsp. pepper
1 c. olive oil
3 chicken breasts
1 ½ c. Pineapple Mango Salsa
Cous Cous or Rice, prepared according to package directions, seasoned lightly with salt
In a large Ziploc bag, combine Tequila, Triple Sec, lime juice, garlic, cilantro, green onions, pepper, and olive oil.
Butterfly chicken breasts into two flat pieces, and pound with a meat mallet (or the bottom of a good skillet) till they’re a uniform thickness.
Place chicken breasts into the prepared marinade, seal the bag, and give it a little shake. Refrigerate for 20-30 minutes. Make sure you don’t leave it longer than that as the alcohol and acid will begin to eat away at the surface of the meat.
Preheat a grill pan (or a large nonstick skillet) over medium heat. Add a few tablespoons of water. When the water has evaporated, you know the pan is ready to start grilling.
Cook the chicken, 3-5 minutes per side, depending on the thickness of the meat. Juices should run clear when finished.
To serve, place each breast on a bed of Cous Cous and top with ¼ c. of Pineapple Mango Salsa.
What’s your favorite short cut in the kitchen?
