Red Rocker Margarita Chicken Sandwich (Guy Fieri)
"Source: Cookin' It, Livin' It, Lovin' It... cookbook by Guy Fieri. YES it's that good so make this! The chicken and pepper need to marinate 6-8 hours I marinate in the morning and leave them all day. I cheat and use jarred roasted red bell peppers and use 3 limes"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (520.8 g)
- Calories 653
- Total Fat - 31.2 g
- Saturated Fat - 7.9 g
- Cholesterol - 34 mg
- Sodium - 2372.6 mg
- Total Carbohydrate - 73.6 g
- Dietary Fiber - 9.7 g
- Sugars - 13.8 g
- Protein - 22.1 g
- Calcium - 453.2 mg
- Iron - 3.9 mg
- Vitamin C - 130.5 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
In a medium bowl, combine the jalapenos, cilantro, tequila, minced garlic, chili flakes, cumin, oregano, lime juice and 1 tsp of salt.
Step 2
Place the chicken and bell peppers in a resealable 1-gallon plastic bag and pour in the marinade.
Step 3
Marinate the chicken in the refrigerator for 6 to 8 hours.
Step 4
In a small mixing bowl, combine the flour, the remaining 1 tsp salt and the granulated garlic.
Step 5
Preheat a grill to high.
Step 6
In a medium heavy-bottomed pot, heat the canola oil to 350 degrees F.
Step 7
Remove the chicken from the marinade. (Leave the roasted red peppers in the marinade.) Grill the chicken until cooked through, turning several times to prevent burning, about 12 minutes in all. Cover the cooked chicken and let sit for 5 minutes.
Step 8
Thinly slice the chicken across the grain.
Step 9
Remove the roasted peppers from the marinade, dredge them in the flour mixture, and fry in the oil until crispy, 2 to 3 minutes, working in batches as needed. Drain on paper towels.
Step 10
Split and lightly toast the rolls.
Step 11
Spread mayonnaise on the bottom halves.
Step 12
Stack each roll evenly with the cabbage, onion, chicken breast, fried peppers and cheese.
Tips
No special items needed.
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