TEQUILA-LIME CHICKEN WITH BOURSIN RED CHILI PEPPER

By jarren

Ingredients

• 1 cup (250 ml) pineapple juice
• 2 ounces (60 ml) tequila
• 3 cloves garlic, chopped
• 2 tablespoons (30 ml) lime juice
• 1 tablespoon (15 ml) lime zest
• 1 1/2 pounds (600 g) boneless chicken breasts or thighs, cut into cubes
• 1 Boursin Red Chili Pepper
• 12 soft or hard-shell tacos
• 1/4 cup (60 ml) cilantro, chopped
• 1 cup (250 ml) homemade or store-bought pico de gallo

Preparation

Step 1

In a bowl, mix pineapple juice with tequila, garlic, lime juice and zest

Add chicken and stir to thoroughly coat the meat. Let marinate in refrigerator for at least 30 minutes and up to 8 hours.

Preheat grill to medium-high heat.

Remove chicken from marinade and thread onto skewers. Cook on grill for 10-15 minutes or until chicken is completely cooked, turning them over a few times. Remove chicken from skewers.

Heat tacos and spread insides with the Boursin Red Chili Pepper. Fill tacos with grilled chicken and garnish with cilantro and pico de gallo.

Tip: Tequila may be replaced with the same quantity of white wine or pale ale.