Chicken To Be Chicken About

Preparation time: 30-20 minutes
Serves: 4

4 boneless, skinless chicken breasts.
1/2 cup coarsely crumbled Chili Lime Kettle™ Tortilla Chips
1/4 teaspoon coarsely ground sea salt
1/4 teaspoon freshly ground black pepper
1 large garlic clove, minced
2 freshly diced jalapeño peppers
1/4 teaspoon cayenne pepper
2 tablespoons olive oil, divided
2 tablespoons tequila, divided
1 large tomato
1/2 red onion, sliced
1 red bell pepper, quartered
1 bunch green onions, white and light green parts

Heat Grill to High

Drizzle one tablespoon of the olive oil and tequila over the chicken breasts. Roll the chicken evenly through the chips. Turn breast over a few times to coat evenly with the seasonings. Sprinkle with salt, pepper, and cayenne. Spread the garlic and jalapeno over the chicken.

Cut tomato in half and squeeze out the seeds. Season tomato, red onion, bell pepper and green onions with salt and pepper and brush with remaining olive oil. Place vegetables cut-side down on grill. Turn occasionally. Green onions will be done in about 5 minutes; the rest will take about 10. When vegetables are charred, remove from grill and set aside. Remove skin from the tomato and pepper.

Meanwhile, grill the chicken breasts. Turn them over after 5 minutes, and cook until they reach an internal temp of 185F. Remove to serving plate. Roughly chop the red onion, pepper, green onion and tomato. Mix together and spoon over the chicken breasts.