Tequila Grilled Chicken with Fresh Fruit Salsa

Menu Part: 
Entree
Cuisine Type: 
Latin
Serves: 
4 portions

This dish marinates grilled chicken with tequila and tops it off with a fruit salsa made from pineapple, lime juice, onion and green or red pepper, which makes for a healthy option with a Latin twist.

Ingredients

For Chicken:
4 5-oz. chicken breasts
1 oz. tequila
1 oz.olive oil
1 tbsp. fresh cilantro, chopped
Salt and pepper, to taste

For Salsa:
1/3 fresh pineapple, diced small
1 small red onion, diced small
1 green or red pepper, diced small
1 tsp. garlic, chopped
1 tsp. fresh cilantro, chopped
1 tbsp. honey
½ tsp. Cajun seasoning
Juice of one lime
Salt and pepper, to taste

Steps

1. Toss chicken with tequila, oil, cilantro, salt and pepper.

2. Grill on charcoal or gas grill over medium heat, until internal temperature of 165°F is reached.

3. For salsa, mix all ingredients together, adjusting seasoning as desired. Top chicken with salsa and serve.

Chef’s notes: The chicken can be marinated for up to 24 hours, and the salsa can be made up to 24 hours in advance. The rceips also would work well with fish such as tilapia, salmon or tuna, and the salsa would be good with barbecued pork as well.

Recipe by Tim Fetter, Parkhurst Dining Services

More From FoodService Director

Industry News & Opinion

In a bid to beef up its presence in sports arenas and a variety of other large venues, Sodexo will acquire foodservice vendor Centerplate for $675 million.

Sodexo says the deal, which is expected to be finalized by the end of this year, will more than double its global footprint.

Centerplate, which serves as the foodservice operator for a number for stadiums, convention halls and other event spaces, brought in revenues of $998 million for the year ending June 2017, according to Sodexo. Centerplate was purchased five years ago by Olympus Partners, a private-equity company...

Menu Development
eggs

Loyola University Maryland took a new approach to all-day breakfast with an egg-focused concept.

Breakfast options were top of mind for students when asked what they would like to see on the menu at the university’s revamped Boulder Garden Cafe. Instead of creating an all-day breakfast station, however, the Baltimore-based dining team went beyond traditional options and created a concept that services all mealparts with eggs.

“It can be somewhat mundane,” says Executive Chef Don Crowther on why the team strayed away from the trendy all-day breakfast. At the eatery’s Sunny...

Industry News & Opinion

The University of Kansas has added a retail pass that allows students to purchase one to-go combo meal per day at cafes and markets on campus, the University Daily Kansan reports.

The pass is available on two different meal plans and is geared toward on-the-go students who don’t have the time to sit down and eat at a residence hall.

“It has increased the participation rate,” Jamie Reed, a service assistant for the school’s dining services, told the University Daily Kansan.

Over 1,800 students have used the pass since its debut at the beginning of the semester....

Industry News & Opinion

The University of Minnesota dining team has created a vegan student group in an effort to improve the school’s vegan offerings, Minnesota Daily reports.

The group was created by the school’s foodservice vendor, Aramark, and its campus sustainability coordinator, who is vegan, after receiving numerous complaints from students about the lack of vegan options on campus.

The group will this week host its first meeting, during which members will be able to share feedback and provide solutions to help enhance the school’s vegan offerings. Members will also keep a photo journal...

FSD Resources