Fiesta flavour in margarita chicken

Margarita Marinated Chicken. Photo / Herald on Sunday.

This week our holiday recipe is for Mexican-style marinated chicken breasts, perfect for throwing on the barbecue.

These margarita chicken breasts are by Anita Sarginson, president of the New Zealand Chefs Association and chef at Wellington's Flying Burrito Brothers.

Margarita marinade ingredients

300ml lime juice

100ml Triple Sec

200ml tequila

1tsp minced garlic

2tbsp chopped green or red chilli

2tbsp chopped coriander

6 chicken breasts, skin on

Avocado and tomato salsa ingredients

6 medium vine-ripened tomatoes

2 fresh jalapeno chillies

white onion finely diced

1tsp sea salt

2 firm ripe avocados pitted and chopped

cup coarsely chopped coriander

peeled and cored cucumber, diced

Salt and pepper to taste

Method

In a bowl, take the liquid ingredients and add the coriander, chilli and garlic. Combine and then add in the chicken and refrigerate overnight.

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.

Add in the jalapenos, cucumber and chopped coriander. Mix together then add in the avocado and stir gently to combine. Check the seasoning and correct to your liking.

Serving suggestions

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. Serve with the tomato and avocado salsa, fresh sweet corn and new potatoes tossed through sour cream.