HEALTHY GRILLED TEQUILA LIME CHICKEN WITH MEDITERRANEAN ORZO SALAD
BY CHEF KEVIN COTTLE AND CHEF VAN HURD
Chef Kevin Cottle is the Executive Chef at Jordan Caterers, serving the social, corporate, and civic communities of Southern New England with determined care and expertise.
Jordan Caterers has perfected the art and science of menu planning, consultation, event planning, decorating, professional service and, most of all, the creation and presentation of food you and your guests won't soon forget. Click here to visit Jordan's website.
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INGREDIENTS: CHICKEN AND MARINADE
| 2ea | Boneless skinless chicken breast |
| 2ea | Garlic clove (minced) |
| 4ea | Roma tomato seedless (diced) |
| 2T | Fresh basil (minced) |
| 2T | Fresh mint (minced) |
| 1tsp | Curry powder |
| 1/4c | Lime juice |
| 1ea | Lime zest |
| 6T | Rice wine vinegar |
| 1T | Honey |
| 2oz | Tequila |
| 6-8oz | Corn or vegetable oil |
INGREDIENTS: ORZO SALAD
| 2c | Orzo cooked and chilled |
| 2T | Small red onion (diced) |
| 1tsp | Garlic (minced) |
| 1ea | Small tomato (diced) |
| 2T | Calamata olives |
| 1/2ea | Roasted red pepper |
| 2T | Green onion (thinly sliced) |
| 2T | Feta cheese (crumbled) |
| 1tsp | Oregano |
| 2tsp | Basil |
| 1tsp | Tarragon |
| 2oz | Champagne vinegar |
| 2oz | Evoo |
| to taste | Salt and white pepper |
PROCEDURE: CHICKEN AND MARINADE
- Mix all but the oil and give a quick pulse with a hand blender.
- Slowly add in oil.
- Place chicken in plastic bag and marinade for 4 hours.
PROCEDURE: ORZO SALAD
- Combine all and adjust seasonings.
- May be made in advance and stored for two days.
Happy cooking!!!
Chef Kevin & Chef Van
This recipe was featured on the 1/5/2011 episode of "Fox 61 Midday Chefs".
If you couldn't catch it live, don't worry, we have it right here. Click "Play" on the episode below and watch Kevin and Van whip up another mouth watering dish that you can do at home.
Would you like to see more episodes of "Fox 61 Midday Chefs" with Kevin and Van? Click here to view more episodes.
