Tequila Chicken with Manchego Kale Salad
Serves 4
Ingredients
For the chicken
8 chicken thighs
Marinade
¼ cup Espolon tequila
¼ cup lime juice
½ tsp. paprika
½ tsp. onion powder
½ tsp. coriander powder
1 small knob ginger, grated
1 clove garlic, grated
1 tbsp. olive oil
¼ tsp. chilli powder
Pinch salt and pepper
For the salad
1 bunch curly kale
100g manchego cheese, finely grated
¼ cup pine nuts, toasted
Dressing
1 long red chilli
2 tbsp. olive oil
1 clove garlic, grated
Zest and juice of one lemon
Salt and pepper to taste
For the chicken
Start by marinating the chicken. Wash and pat dry the chicken thighs, and place them onto a chopping board and score one side with a knife in a crisscross pattern. I love to use Espolon tequila in my cooking and cocktails.
Place the marinade ingredients into a bowl and give a stir to combine. Add the chicken thighs to the bowl and allow to marinate in the mixture for about an hour or longer if you have the time.
Once the chicken is marinated and ready to cook, heat a barbecue to a high to medium heat. Place the chicken flat on the barbecue and cook on medium for 5 minutes on each side, or until cooked through.
Allow the chicken to get an even dark colour, then remove it from the grill and allow to rest for 5 minutes. Serve with manchego kale salad, or with any other salad you may like.
For the salad
Wash the kale in plenty of water, pat or spin dry in a salad spinner. Remove the stem of the kale and discard. Shred the leafy parts of the kale with a knife and place in a bowl.
Add the toasted pine nuts and grated cheese to the kale and toss through.
To make the dressing combine the lemon juice, zest, salt, pepper and olive oil in a bowl. Chop the chilli into small fine little squares, and add this to the dressing. Lastly add the grated garlic to the dressing and stir to combine.
Now its time to add the dressing to the kale salad, and toss until the kale is evenly coated in the dressing. Serve along with the tequila chicken. Enjoy xx
