Red Rocker Margarita Chicken Sandwiches Recipes

Steps:

• In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt.
• Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
• Heat grill to high. Remove chicken from marinade, and add chicken to the grill.
• In a small mixing bowl add flour, remaining 1 teaspoon salt and the garlic powder.
• Heat the canola oil to 350 degrees F.
• Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.
• Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes before thinly slicing or shredding.
• Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage or lettuce, onion, chicken breast, fried peppers, and top with cheese.
• DEVOUR!

Steps:

• In a medium mixing bowl add jalapenos, cilantro, tequila, garlic, red chili flakes, cumin, oregano, lime juice, and 1 teaspoon salt. Add the chicken breasts and red bell peppers to resealable gallon bag and pour in marinade. Let marinate in refrigerator for 4 to 8 hours.
• Heat grill to high. Remove chicken from marinade, and add chicken to the grill.
• In a small mixing bowl add flour, remaining 1 teaspoon salt and the granulated garlic.
• Heat the canola oil to 350 degrees F.
• Remove bell peppers from marinade and dredge in flour and fry until crispy. When done drain on paper towels.
• Cook chicken thoroughly on both sides, remove from heat and cover. Let sit for 5 minutes Remove chicken from the bone and thinly slice or shred.
• Lightly toast rolls. Spread mayonnaise evenly among the rolls and then stack evenly with the cabbage, onion, chicken breast, fried peppers, and top with cheese.