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4 servings
suggest servings
| 2 | pounds | chicken breast halves, boneless and skinless | |
| 1 | each | green bell pepper | cut up |
| 1/3 | cup | worcestershire sauce | |
| 1 | teaspoon | liquid smoke | |
| 1/4 | teaspoon | black pepper | |
| 1/4 | teaspoon | thyme | |
| 3 | tablespoons | lime juice | |
| 1 | teaspoon | cumin | |
| 1/4 | cup | soy sauce | |
| 2 | teaspoons | vegetable oil | |
| 1/4 | teaspoon | oregano | |
| 1/4 | teaspoon | cayenne pepper | |
| 1 | shot | tequila |
Place chicken breasts in a non-metallic container.
Top with onion rings and green pepper strips.
Combine marinade ingredients in a small bowl; mix well and pour over meat and onions.
Refrigerate 8 hours or overnight.
Remove the meat and onions from marinade, reserving the onions, peppers and marinade.
Place meat on grill, basting often with the marinade and turning often.
Meanwhile sauté onion and peppers in butter and salsa.
When the chicken breasts are done slice into thin strips and add to the skillet with sautéed vegetables.
Heat flour tortillas quickly on the grill.
Watching and turning them often.
Serve mixture hot on the warm flour tortillas with sour cream, grated cheddar and jack cheese, fresh cilantro, salsa, and guacamole.
I just used the marinade from this, leaving out the liquid smoke (never have any in the house) and the cayenne pepper (too hot) and adding crushed garlic. I used it on and grilled chicken pieces. It had a wonderful flavor and left the chicken very moist.
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| % Daily Value* | |
| Total Fat 11.0g | 16% |
| Saturated Fat 3.0g | 13% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 1293mg | 54% |
| Total Carbohydrate 8.0g | 3% |
| Dietary Fiber 1.0g | 3% |
| Sugars 4.0g | |
| Protein 72.0g | 144% |
| Vitamin A | 4% | Vitamin C | 51% | |
| Calcium | 7% | Iron | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Absolutely fabulous. My husband and his friend couldn't get over how good it was. It took almost 2 hours at 325 to get my 7 1/2# prime rib to 145 degrees, but it was well worth the wait. After an hour, it was 68 degrees. Next time I will test the temp of the middle before cooking to make sure it is truly at room temp, and let it sit out marinating longer if it needs it.
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