Tequila Summer Marinated Chicken Breasts and Smashed Wasabi Potatoes Recipe Video

Directions GETTING READY 1. For marinade, in a small bowl, combine tequila lime juice, olive oil, and cilantro.

Throw ginger, and garlic paste in it.

Add Worcestershire sauce, salt, pepper, and chipotle chilli powder in it. Whisk well.

In a large bowl, place chicken and pour marinade in it. Score breast lengthwise. Turn and coat chicken well with marinade.

Place chicken in refrigerator for 4-6 hours. Turn chicken few times if possible.

MAKING 6. For salad, in a bowl combine tomato, basil, balsamic vinegar, and feta. Toss well. Cover, and let it sit in room temperature until ready to serve.

For smashed potatoes, in a saucepan, throw potatoes, cover it with water, add garlic cloves, and salt. Place pan on oven and bring it to boil. Cover with lid and cook until tender. Drain potatoes, and set aside.

In a pan, melt butter, whipping cream, and wasabi.

In a large mixing bowl, mash potatoes, and garlic. Add butter mixture in it. Continue to mash until creamy.

. Heat grill to 400 degree F, and place marinated chicken pieces on it. Turn, and cook on both side for about 7-10 minutes or until the chicken reaches an internal temperature of 170 degree.

FINALIZING 11. Top salad greens with tomato feta cheese mix.

SERVING 12. Serve chicken with salad, and mashed potatoes.