Red Rocker Margarita Chicken

• Yield: 4 Servings
• Level: Easy

Time

• Total: 3 hours 30 minutes
• Prep: 0 minutes
• Cook: 20 minutes
• Inactive: 3 hours 10 minutes

Ingredients

• 2 Jalapenos
• 3 Tablespoons Fresh Cilantro Leaves
• 4 Tablespoons Tequila (Cabo Wabo Reposado)
• 1 Tablespoon Garlic
• 1 Teaspoon Red Chili Flakes
• 1 Teaspoon Ground Cumin
• 1 Tablespoon Dried Oregano
• 2 Limes
• 2 Teaspoons Salt
• 4 Boneless Skinless Chicken Breasts
• 2 Red Bell Peppers
• 1 Cup All Purpose Flour
• 1 Teaspoon Granulated Garlic
• 2 Cups Canola Oil
• 4 Kaiser Rolls
• 4 Tablespoons Mayonnaise
• 1/4 Green Cabbage
• 1/4 Red Onion
• 4oz Sliced Provolone Cheese

Preparation

• Thinly Slice Jalapenos
• Mince Garlic
• Juice Limes
• Roast, Skin, Seed, Julienne Red Bell Peppers
• Thinly Slice Cabbage
• Thinly Slice Onion

Directions

• In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, 1 teaspoon salt.
• Add chicken breasts and red bell peppers to a resealable gallon bag and pour in marinade.
• Let marinate in refrigerator for 4 to 8 hours.
• In a small mixing bowl add flour, 1 teaspoon salt, and granulated garlic.
• Heat canola oil to 350° F (175° C).
• Remove bell peppers and jalapenos from marinade and dredge in flour, fry until crispy in canola oil.
• When done drain on paper towels.
• Heat grill to high.
• Remove chicken from marinade and place on the grill.
• Cook chicken thoroughly on both sides, remove from heat and cover.
• Let sit for 5 minutes before slicing or shredding.
• Lightly toast rolls.
• Spread mayonnaise evenly among the rolls, then stack evenly with cabbage, onion, chicken, fried peppers, jalapenos, and cheese.