Red Rocker Margarita Chicken

Name: Red Rocker Margarita Chicken
Prep time: 4 h
Cook time: 20 min
Total time: 4 h 20 min
Yield: 4 serving(s)
Ingredients: 2 jalapenos, thinly sliced rounds; 3 tablespoons fresh cilantro leaves; 4 tablespoons tequila (recommended ( Cabo Wabo Reposado); 1 tablespoon garlic, minced; 1 teaspoon red chili pepper flakes; 1 teaspoon ground cumin; 1 tablespoon dried oregano; 2 limes, juice of; 2 teaspoons salt, divided; 4 boneless skinless chicken breasts; 2 red bell peppers, roasted, skinned, seeded, julienne; 1 cup all-purpose flour; 1 teaspoon granulated garlic; 2 cups canola oil; 4 kaiser rolls; 4 tablespoons mayonnaise; 1/4 green cabbage, thinly sliced; 1/4 red onion, thinly sliced; 4 ounces provolone cheese, sliced

Submitted by Chef #361734

"Recipe from Guy Fieri. I am going to try this recipe tonight. The prep time includes time to marinate."

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Ready In:: 4hrs 20mins
Ingredients:: 19
Serves:: 4

ingredients

2 jalapenos, thinly sliced rounds
3 tablespoons fresh cilantro leaves
4 tablespoons tequila (recommended ( Cabo Wabo Reposado)
1 tablespoon garlic, minced
1 teaspoon red chili pepper flakes
1 teaspoon ground cumin
1 tablespoon dried oregano
2 limes, juice of
2 teaspoons salt, divided
4 boneless skinless chicken breasts
2 red bell peppers, roasted, skinned, seeded, julienne
1 cup all-purpose flour
1 teaspoon granulated garlic
2 cups canola oil
4 kaiser rolls
4 tablespoons mayonnaise
¹⁄₄ green cabbage, thinly sliced
¹⁄₄ red onion, thinly sliced
4 ounces provolone cheese, sliced

directions

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.