Tequila Lime Chicken
Rhonda Payne
Barefoot Contessa Recipe
ingredients
- 1/2 cup gold tequila
- 1 cup freshly squeezed lime juice (5 -6 limes)
- 1/2 cup freshly squeezed orange juice (2 oranges)
- 1 TBS chili powder
- 1 TBS minced fresh jalapeno pepper (1 pepper seeded)
- 1 TBS minced fresh garlic (3 cloves)
- 2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on if possible
directions
- 1
COMBINE all ingredients, except chicken in bowl or use large zippered plastic baggie. Add chicken breasts and refrigerate overnight.
- 2
May be able to get butcher to debone chicken, but leave skin on---The skin makes it much more moist while grilling.
- 3
OR learn to debone chick breast by running knife under ribs to remove bone.
- 4
Remove chicken from refrigerator, discard marinade and sprinkle chicken with salt and pepper.
- 5
Brush grates of grill with oil to keep chicken from sticking.
- 6
Grill chicken over med heat, skin side down first for about 5 minutes, depending on grill, until nicely browned.
- 7
Turn chicken and cook for another 10 minutes, until just cooked through.
- 8
Remove from the grill to plate and cover tightly and allow to rest for 5 minutes.
- 9
Serve hot or at room temperature.
- 10
Serve with Mexican grilled corn on the cob and/or rice.
Source: Rhonda
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