Best Red Rocker Margarita Chicken Recipes

Red Rocker Margarita Chicken image

Provided by Guy Fieri

Time 4h30m

Yield 4 servings

Number Of Ingredients 19

2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (recommended: Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juiced
2 teaspoons salt, divided
4 boneless skinless chicken breasts
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 teaspoon granulated garlic
2 cups canola oil
4 Kaiser rolls
4 tablespoons mayonnaise
1/4 green cabbage, thinly sliced
1/4 red onion, thinly sliced
4 ounces provolone cheese, sliced

Steps:

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

Red Rocker Margarita Chicken Sandwiches image

Provided by Mamas Kitchen Hope

Time 40m

Yield 4 serving(s)

Number Of Ingredients 19

4 boneless skinless chicken breasts
2 roasted red peppers, sliced in strips
2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (they recommended Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili pepper flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
1/2 tablespoon lime juice
2 teaspoons salt, divided
1 cup all-purpose flour
1 teaspoon garlic powder
2 cups canola oil
4 kaiser rolls
mayonnaise (optional)
romaine lettuce (optional) or spinach leaves (optional)
red onion, thinly sliced (optional)
provolone cheese, sliced (optional)

Steps:

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