Tequila Chicken Sunset

Serves 4
Cooking time: 12-16 minutes
So you’re never drinking again? … Right. You’d think this
isn’t a good recipe to cook for anyone with a hangover,
unless you’re feeling particularly malicious, but these sunset
special kebabs are a hell of a lot tastier than you’d first
think, and are mercifully also guaranteed to have zero
alcohol content once cooked.
2 large skinless chicken breasts
juice and zest of 1 orange
4 tablespoons olive oil
1 red pepper
1 yellow pepper
salt and freshly ground black pepper
In a bowl, mix together the tequila, orange juice, zest and oil. Cut the breasts roughly into 2 cm / 1″ chunks and stir
them into the tequila mixture. Add a little black pepper, cover and leave at least 2 hours for the juices to soak in –
they’re at their best if left overnight. When the chicken has sat in the marinade for as long as you have, core, seed and wash the peppers, and cut them also into 2 cm / 1″ square-ish pieces. Thread the chicken and peppers onto 4 skewers (you choose how, and it’ll depend on how much flesh you got out of the breasts. A haphazard arrangement might make a ‘witty, ironic comment’ . . . and anyway won’t be entirely unattractive). Remember if you’re using bamboo skewers to soak them in cold water for 10 minutes beforehand so they won’t burn. Place the kebabs on a grill over hot coals and cook for 10-15 minutes, turning occasionally. Serve in barbecue-warmed tortilla bread, and with a fresh and spicy tomato salsa
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