No Image
prep time
8 Hr 15 Min
cook time
25 Min
method
---
yield
4 serving(s)
Ingredients
- MARINADE:
- 3 cups jose cuervo golden margarita
- 3 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 teaspoon cumin
- 1 tablespoon oregano, dried
- 1 teaspoon Kosher salt
- REMAINING INGREDIENTS:
- 4 chicken breast halves, skinless & boneless
- 2 large portobello mushrooms, destemmed, cleaned of gills & sliced into strips
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon Kosher salt
- 2 cups vegetable oil
- 4 onion rolls, split
- 1/4 cup mayonnaise, fat-free
- 1/2 red onion, thinly sliced
- 4 slices provolone cheese
How To Make margarita chicken sandwiches
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Step 1In a medium bowl, combine golden margarita, garlic, pepper flakes, cumin, oregano & salt. In a large zip lock bag; add chicken & sliced portobellos & pour mixture over chicken/mushroom mixture. Seal; refrigerate at least 8 hours.
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Step 2Prepare grill for direct heat cooking over high heat. Remove chicken from marinade; leaving in mushrooms. Grill chicken, turning several times, until cooked through, about 12 minutes total. Transfer to a cutting board. Cover; let stand 5 minutes. Thinly slice across grain.
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Step 3Meanwhile, in a small bowl combine flour, garlic powder & salt. In medium pot, heat oil to 350 degrees F. Remove mushrooms from marinade. Dredge in flour mixture. Fry in oil until crispy, 1 - 2 minutes, working in batches if necessary. Drain on paper towels.
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Step 4Lightly toast rolls. Spread mayonnaise on top halves. Stack each roll evenly with onion, chicken, cheese & fried mushrooms.
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Step 5JOSE CUERVO GOLDEN MARGARITA: http://www.cuervo.com/products/golden-margaritas.aspx
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