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 Ingredients | |
|---|---|
| 1 pack | ROSIE® Organic Chicken Breast Tenders |
| 3 oz. | avocado oil |
| 2 oz. | tequila |
| 2 oz. | freshly squeezed lime juice |
| 1 tbsp. | garlic powder |
| 1 tsp. | cumin |
| salt and pepper | |
| Avocado Butter | |
| 2 small | ripe avocados, halved |
| 2 oz. | soft butter |
| 1 tbsp. | cilantro, chopped |
| 1 tbsp. | chives, chopped |
| 1 oz. | freshly squeezed lemon juice |
| 1 tsp. | ground cumin |
| 1 clove | garlic minced |
| salt and pepper | |
 Method |
|
|---|---|
| 1 | In a medium bowl mix avocado oil, tequila, lime juice, granulated garlic, cumin, salt, and pepper. Add the chicken and let marinate in refrigerator 30 minutes. |
| 2 | For the avocado butter, place all listed ingredients in a food processor and process until smooth and well combined. Wrap in parchment paper or plastic wrap and refrigerate until firm for sliceable butter. |
| 3 |
With grill brush, clean grill grates then season with oil. Heat grill to medium-high. Place marinated tenders on the hot grill, without turning 4-6 minutes. Flip and grill until cooked through. Set aside and rest for 5 min. Plate and top with the Avocado butter.
Be careful not to marinate the tenders too long, the citrus and tequila will slowly cook the chicken. Marinating the chicken too long will also give it a rubbery texture. Serve this dish with your favorite Spanish rice and black bean recipe. This recipe pairs perfectly with an oaked Sonoma Chardonnay. |
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