aodbo-chicken-with-marinadeProvided by


  • 4 (6-ounce) chicken breasts, trimmed, cleaned


  • 1/2 cup red chile flakes
  • 6 cloves garlic, minced
  • 4 tablespoons minced freshoregano
  • 1 3/4 cups water
  • Salt and ground black pepper

Margarita Salsa:

  • 1 cup dicedtomato
  • 1 cup medium diced white onion
  • 5green chiles, very finely minced (remove seed and ribs for a milder salsa)
  • 1 cup gently packedcilantro, roughly chop
  • 2 large clovesgarlic, minced
  • 1 teaspoon salt
  • 1/2 cup lime juice
  • 1/2 cup Cuervo 1800tequila


For the marinade, combine all ingredients in a blender and puree for two minutes on medium speed. Strain marinade through a fine sieve. Let chicken breasts sit in marinade, refrigerated, overnight. The following day, on a hot grill, grill the marinated chicken until thoroughly cooked, about 10 to 12 minutes depending on the thickness of the chicken.

For the salsa, in a large mixing bowl, combine all ingredients and it’s ready to serve.

For the presentation, spoon a serving of the salsa on the plate. Cut the grilled chicken breast on an angle and fan out on plate next to salsa.

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