A simple mixture of tequila and lime improved the taste of chicken both in a quick marinade before cooking and when cooked with a little orange juice, in a reduced sauce, watering the chicken after cooking. Grilled avocado gave the salad more smoky depth.

We cooked the chicken on the hotter part of the grill to brown well, while cooking the more tender avocados on the cooler side.

To combine the salad, we created a bright, spicy vinaigrette by combining lime juice and olive oil with hot bake and honey for good taste.

CHICKEN TEKIL GRILL WITH ORANGE, AVOCADA AND PEPITA SALAD

Servings Per Container: 4

From start to finish: 1 hour

Chef’s note: Ripe but firm avocados are important for successful frying. When your avocados are overripe, skip the seasonings and grilling and just peel and slice the avocados before assembling the salad.

½ glasses of tequila

½ glasses of water

6 tablespoons lime juice (3 limes)

4 cloves garlic, chopped

Add salt and pepper

4 (6 to 8 ounces) boneless and skinless chicken breasts, trimmed

3 oranges, peeled and cut into pieces of 0.5 inches

5 tablespoons olive oil

1 tablespoon honey

¼ teaspoon cayenne pepper

2 ripe but firm avocados, cut in half and pitted

6 ounces (6 cups) watercress sliced

1/3 cup pepperoni, toasted

1 shallots, cut into thin slices

Tequila, water, 3 tablespoons of lime juice, garlic and 2 teaspoons of salt beat together in a bowl until the salt dissolves. Transfer ½ cups of marinade to a small saucepan. Pour the remaining marinade into a 1-gallon zippered bag, add the chicken and pour over the coat. Squeeze out as much air as possible, close the bag and refrigerate for 30 minutes to 1 hour, turning the bag over periodically.

Allow the oranges to drain in a colander set over a large bowl, retaining the juice. In another large bowl, whisk ¼ a glass of oil, honey, cayenne pepper, ¼ a teaspoon of salt, ¼ a teaspoon of pepper and the remaining 3 tablespoons of lime juice; set aside for salad. Before grilling, grease the halves of the avocado with the remaining 1 tablespoon of oil and season with salt and pepper.

Remove the chicken from the marinade, allow the excess marinade to drain and transfer to a plate.

For a charcoal grill: Fully open the lower vent. Lightweight large chimney starter filled with coal briquettes (6 quarts). When the top coals are partially covered with ash, pour half of the grill two-thirds evenly and then pour the other coals over the other half of the grill. Replace the cooking grill, cover and fully open the vent. Preheat the grill to a hot state, about 5 minutes.

For a gas grill: turn on all the burners, cover and heat the grill until hot, about 15 minutes. Leave the main burner on a high level and turn on the other burner (s) on the middle.

Clean and oil the cooking grate. Place the chicken on the hot side of the grill. Cook (cover with a lid if you use gas), turning as needed, until the chicken is well charred and 160 F, 8 to 12 minutes. Meanwhile, place the avocado cut down on the cold side of the grill and cook until lightly browned, 3 to 5 minutes. Transfer the chicken and avocado to a cutting board and a tent with aluminum foil.

Add the melted orange juice to the marinade in a saucepan, bring to a boil over medium heat and cook until ¼ cup for 3 to 5 minutes.

Whisk the dressing with a whisk to recombine, then add watercress, pepperoni, shallots and dried oranges and mix gently to cover; transfer to a plate. Peel a grilled avocado, cut into thin slices and place on top of the salad. Cut the chicken fillet into ½ inch thick pieces, place on top of the salad and drizzle with the reduced marinade. Serve.

Nutrition information per serving: 566 calories; 349 calories from fat; 39 g of fat (6 g of saturated; 0 g of trans fat); 36 mg of cholesterol; 364 mg of sodium; 26 g of carbohydrates; 8 g of fiber; 12 g of sugar; 18 g of protein.

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