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Serves
US | Metric
Ingredients
Chicken
  • 4 Large chicken breasts
  • 100 ml Tequila
  • 100 ml Olive oil
  • 4 tbsps Lime juice
  • 2 tsps Sweet paprika
  • 1 tsp Chilli powder
  • 1 tsp Cumin
  • 2 tsps Tabasco sauce
  • 1 tbsp Brown Sugar
  • ½ Red onion (grated)
  • 2 tsps Garlic paste
  • 1 Bell peppers chopped for skewer
  • ½ Red onion chopped for skewer
  • Sprinkling of grated Mexican cheese or mozzarella
  • Kebab skewers
Flatbreads
  • 300 g Strong white bread flour
  • 2 tsps Baking powder
  • 80 g Unsalted butter (room temp)
  • 1 tsp Salt
  • 5 Sundried tomatoes
  • 230 ml Water
Tequila Lime Skewers & Sundried Tomato Flatbreads Tequila Lime Skewers & Sundried Tomato Flatbreads
Tequila Lime Skewers & Sundried Tomato Flatbreads

Forget Fajitas and Tacos... these are my new fave! Chicken marinated in tequila, lime, garlic and chilli.... doesn't get much more Mex than that!

Prep 1 hour
Total 3 hours

Cut the chicken breast into large chunks. Mix with all the other ingredients (apart from the cheese and peppers) and leave to marinade in the fridge for 2 hours.


Next prepare the flatbreads. Mix the dry ingredients in a bowl. Take the sundried tomatoes and water and blend. You then need about 1 American cup worth (250ml) of the tomato water. First add the butter to the dry mix and work in with your fingertips until you have a fine breadcrumb consistency then add the tomato water. Once combined, knead on a floured surface for five minutes then cover in a bowl and rest for about an hour.


Back to the chicken - Preheat your oven to 180℃. Skewer the chicken, peppers and onion and place on a foil lined baking tray and then brush with the remaining marinade. Place in the oven for about 20 minutes, sprinkling the cheese on 5 mins before the end.


For the flatbreads, heat a large skillet or flat bottomed pan and do not oil. Pull the dough into about 8 pool ball sized pieces and roll out each one until nice and thin. Heat until one side starts to bubble and turn golden then flip and do the other (about 2 mins per side).


Serve with some refried beans, guac or pico de gallo.

Tequila Lime Skewers & Sundried Tomato Flatbreads Tequila Lime Skewers & Sundried Tomato Flatbreads
Tequila Lime Skewers & Sundried Tomato Flatbreads

Forget Fajitas and Tacos... these are my new fave! Chicken marinated in tequila, lime, garlic and chilli.... doesn't get much more Mex than that!

favorite
print
like
Prep 1 hour
Total 3 hours
Serves
US | Metric
Ingredients
Chicken
  • 4 Large chicken breasts
  • 100 ml Tequila
  • 100 ml Olive oil
  • 4 tbsps Lime juice
  • 2 tsps Sweet paprika
  • 1 tsp Chilli powder
  • 1 tsp Cumin
  • 2 tsps Tabasco sauce
  • 1 tbsp Brown Sugar
  • ½ Red onion (grated)
  • 2 tsps Garlic paste
  • 1 Bell peppers chopped for skewer
  • ½ Red onion chopped for skewer
  • Sprinkling of grated Mexican cheese or mozzarella
  • Kebab skewers
Flatbreads
  • 300 g Strong white bread flour
  • 2 tsps Baking powder
  • 80 g Unsalted butter (room temp)
  • 1 tsp Salt
  • 5 Sundried tomatoes
  • 230 ml Water

Cut the chicken breast into large chunks. Mix with all the other ingredients (apart from the cheese and peppers) and leave to marinade in the fridge for 2 hours.


Next prepare the flatbreads. Mix the dry ingredients in a bowl. Take the sundried tomatoes and water and blend. You then need about 1 American cup worth (250ml) of the tomato water. First add the butter to the dry mix and work in with your fingertips until you have a fine breadcrumb consistency then add the tomato water. Once combined, knead on a floured surface for five minutes then cover in a bowl and rest for about an hour.


Back to the chicken - Preheat your oven to 180℃. Skewer the chicken, peppers and onion and place on a foil lined baking tray and then brush with the remaining marinade. Place in the oven for about 20 minutes, sprinkling the cheese on 5 mins before the end.


For the flatbreads, heat a large skillet or flat bottomed pan and do not oil. Pull the dough into about 8 pool ball sized pieces and roll out each one until nice and thin. Heat until one side starts to bubble and turn golden then flip and do the other (about 2 mins per side).


Serve with some refried beans, guac or pico de gallo.