Tequila Lime Chicken
ginny rogers
ingredients
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on*
- 1 tablespoon cilantro, minced (optional addition in marinade)
directions
- 1
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in large bowl. Add the chicken breasts. Refrigerate overnight.
- 2
Preheat a grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.
- 3
* I use skinless breasts and the chicken still stays moist and juicy.
Source: Vicki Fahey
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