No, this is not the disgusting chicken dish from a certain chain restaurant that populates exit ramps from the country's major highways. It is, however, a lovely take on some classic ingredients.
I've never roasted radishes before, and now I don't know why. I'm such a believer it's unreal. The roasting changes their texture and reduces some of the bite. Delicious.
Tequila Lime Chicken and Roasted Radishes
- 1 chicken breast, skin removed
- 1/4 c. white tequila
- 1/2 jalapeno, grated or minced
- 1 lime, zested and juiced
- 1 T. cumin
- 1 tsp. ancho chile powder
- 1 tsp. Mexican oregano
- 1 garlic clove, minced
- blended oil
- olive oil
- 5 radishes, halved
Combine the tequila, jalapeno, lime zest and juice, cumin, chile powder, Mexican oregano, garlic, and about 1/4 c. of blended oil in a bag. Add salt and pepper and submerge the chicken in the marinade. Let it marinade for at least two hours and up to overnight.
When you are ready to cook, take the chicken out of the refrigerator and make sure it is at room temperature.
Preheat the oven to 375 degrees.
Remove the chicken from the marinade. Heat 1 T. of olive oil in a skillet. Add the chicken breast side down, cooking for 3-4 minutes to get a good brown crust. Turn and cook another 2-3 minutes.
Toss the radishes in olive oil, season with salt and pepper, and scatter them on a baking sheet or pan. Roast in the oven for 20-25 minutes. Put the radishes and chicken in the oven at the same time. After 20-25 minutes, remove both pans. Let the chicken rest for at least five minutes before you slice it off the bone and plate it.