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Milly's Summer Catalogue

Margarita Chicken


INGREDIENTS

Marinade:

300ml Lime juice
100ml Triple sec
1 tsp Garlic, minced
2 Tbsp Chillies, green or red, chopped
2 Tbsp Fresh coriander
6 Chicken breasts, skin on

Salsa:

6 Vine-ripened tomatoes
1 Onion, finely diced
2 Jalapeno chilli, fresh
1 tsp Sea salt
2 Avocados, firm, ripe, peeled and chopped
1 cup Fresh coriander, coarsely chopped
1 Cucumber, peeled and cored, diced

METHOD

  1. In a bowl, take the liquid ingredients and add the coriander, chilli and garlic. Combine and then add in the chicken and refrigerate overnight.
  2. Take the diced onions, add the salt and let sit for about 30min. Rinse off the onion in water, chop the tomatoes into about 1cm cubes and add to the onions.
  3. Add in the jalapenos, cucumber and chopped coriander. Mix together then add in the avocado and stir gently to combine. Check the seasoning and add salt and pepper to your liking.
  4. Grill the marinated chicken on the barbecue to a lovely golden colour with lots of great smoky flavour and ensure before serving that the chicken juices are running clear.
  5. Serve with the tomato and avocado salsa, fresh sweet corn and new potatoes tossed through sour cream.

 

Recipe courtesy of Bite Magazine.