Ready for Spring? Grilling? And Margaritas? Here’s a great recipe to start off the grilling season! This is a great, light and refreshing recipe for Spring. I serve it family style and let people make their own sandwiches.
Click here to watch the Friday, April 15, 2011 segment of Twin Cities Live when I made this recipe.
Ingredients:
2 cups Simply Limeade
½ cup Tequila
2 Limes
1 tsp Cumin
1 bunch Cilantro (stems removed)
½ tsp Jalapeno (chopped)
1.5 lb Chicken (4 equal-size pieces)
1 1/2 tsp Sea Salt, divided
1 package Flat Out Fold It Flatbread-Rosemary and Olive Oil Flavor
6 ounces Queso Fresco
1 Avocado
Directions:
In a food processor or blender, mix limeade, tequila, zest from two limes, cumin, cilantro leaves, and jalapeno. Pour mixture into a gallon size ziplock bag.
Rub chicken with 1tsp sea salt and then place chicken pieces in ziplock bag. Let marinate 30 minutes to overnight. The longer it marinates the stronger the flavors in the chicken.
On a preheated grill or Foreman grill, grill flat bread for 2 minutes (until grill marks appear). Add chicken to preheated grill, if cooking on foreman, grill 5 minutes.
Serve chicken in flatbread; squeeze fresh lime juice on top of chicken and sprinkle with ½ tsp sea salt. Garnish with queso fresco cheese and avocado.
Makes 4 sandwiches