Grilled Chicken With Cactus Recipes

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.

Steps:

• 1. Prepare the tomato sauce. Reserve in the pan off heat. Cut the cactus strips into 1/2-inch pieces. Rinse well. 2. In a medium skillet, heat 1 tablespoon of the olive oil and cook the onion, stirring, until it starts to brown, about 4 minutes. Add the garlic, reserved cactus and 1/4 teaspoon of the salt. Cook, stirring, 2 minutes. Reserve off heat. 3. Brush the chicken with the remaining olive oil and season with the remaining salt and pepper. Heat a stove top grill pan over medium-high heat and cook the chicken about 4 to 5 minutes per side or until well marked from the grill, firm to the touch, and no longer pink inside at the thickest part. 4. To serve, reheat the tomato sauce and cactus. Divide the cactus evenly among 4 serving plates and place 1 chicken breast on top of each serving. Spoon some of the heated tomato sauce over each chicken breast. Sprinkle with cheese. Serve hot. Pass remaining sauce at the table.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.