Ingredients
- 1 shot (1.5 oz./3 tbsp.) Mezcal
- 1 shot (1.5 oz./3 tbsp.) fresh squeezed grapefruit juice
- ½ lb. boneless skinless chicken breast
- 1 tsp. coarse salt (I prefer sea salt, but kosher will work just fine)
- 1 tsp. black pepper
- 1 tsp. garlic powder
- A few sprigs of sage
- 1 tbsp. grapeseed oil, or other high temperature cooking oil
Directions
- Preheat a large cast iron skillet on high and pour in the oil.
- While the skillet is getting to temperature, season chicken with salt, pepper, and garlic powder.
- Remove the sage leaves from the sprigs and chiffonade. Set aside.
- Once the pan is shimmering, gently lay in chicken beast.
- Pour Mezcal and grapefruit juice into the skillet and add the sage leaves.
- Cook chicken for roughly 8 minutes or until done, flipping as necessary.
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