It’s time to say adiós a México, at least from a backyard grill’s perspective. Soon the weather will turn, the days shorter and the nights longer. Grilling season unofficially ends on Labor Day, although most of us continue to grill until the rains, winds and snow say otherwise. I wanted to go out with a bit of a bang, so I decided to try a recipe I picked up from the Slow Roasted Italian (theslowroasteditalian.com). Don’t let the name fool you – TSRI isn’t just about Italian foods. It’s all about home cooking, family values and a love for life. I’ve made a number of Donna’s recipes, and haven’t had one fail me yet.
As usual, I did a little tweaking to the original recipe to suit our particular tastes. The original recipe had you devein and remove the seeds of the jalapeno pepper before dicing to reduce the heat. You know my guys, I retained the seeds. Her recipe was for the chicken only, while I added some stuffed mushrooms to the plate for a nice presentation.
Unlike most chicken marinades, because this recipe uses lime juice the base, you really don’t want to let the chicken soak more than 2 or 3 hours. Any longer and the acid of the lime will begin to cook the meat. That’s it for tips, so let’s get to cooking, shall we?
Grilled Margarita Chicken
3-4 pounds boneless skinless chicken breast (washed and trimmed)
Zest of 1 lime (about 1 tablespoon)
3 limes, juiced (about ½ cup)
1 orange juiced (about ¼ cup)
1 jalapeño pepper, minced
5 cloves garlic, pressed
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 ounces Tequila
¼ cup extra virgin olive oil
Place chicken in a resealable gallon size plastic bag. Set aside.
Combine all remaining ingredients in a small bowl or measuring cup. Whisk to combine.
Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 2-3 hours. Turn chicken occasionally.
Preheat grill to medium-high. Place chicken on the counter to come to room temp.
Grill chicken about 4-5 minutes on each side. Serve and enjoy.
Spicy Sausage Stuffed Mushrooms
20 medium-size Cremini mushrooms (about 1 lb. total)
1/3 pound spicy sausage (Chorizo or other spicy sausage)
4 oz Cream Cheese, softened
1 Cup Pepper Jack Cheese, shredded
Rinse the mushrooms and remove the stems, leaving only the caps. Pat dry and set aside.
In a skillet over medium heat, cook the sausage until browned. Drain well and return sausage to the warm skillet. Add cream cheese and blend until cheese has melted into the sausage.
Spoon about a tablespoon or so of the sausage mixture into each mushroom cap. Top with shredded pepper jack cheese. Place stuffed mushrooms, filled side up, on a rimmed baking sheet.
Heat broiler element of the oven. Broil mushrooms about 6 to 7 inches from heat source until the cheese has melted, about 5 minutes. Remove from oven, lift mushrooms onto the platter along with the grilled chicken and serve.