Grilled Chicken with Tequila-Lime Cream Sauce
J. Alexander used to have a similar dish, which I used to love. This sauce isn’t the healthiest of sauces but it really brightens up a chicken dish. Feel free to cheat with a rotisserie chicken or serve it over a couple of chicken breasts. I serve this dish with simple mashed potatos and a salad.
For the Chicken
- 1 (3-4 lb.) chicken, cut up
- 2 tablespoons oregano
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 tablespoon chile powder
- 1 cup Sauza Silver
- 4 tablespoons freshly squeezed lime juice
- 2 shallots, minced
- 2 garlic cloves, minced
- Handful fresh cilantro, chopped
- Salt and freshly ground black pepper
- 3/4 cup heavy cream
- 1 stick of butter, cut into pieces
1.) Preheat your grill. Season the chicken pieces with oregano, salt, pepper, and chile powder. Place on hot grill and grill for about 8-12 minutes per side, depending on the piece. Remove to a serving platter and keep warm.
2.) In a large saute pan over medium heat, heat 1 tablespoon butter. Saute garlic and shallots for one minute until lightly browned and fragrant. Pour in tequila and bring to a boil. Let tequila reduce by half. Stir in the lime juice and cream and simmer for 3 minutes. Whisking constantly, add the butter piece by piece until well combined. Add cilantro, season with salt and pepper and remove from heat. Serve immediately.