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Category: Chicken
Prep Time: Cook Time: Total Time:
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 tbsp chili powder
1 tbsp minced fresh jalapeno pepper (1 pepper seeded)
1 tbsp minced fresh garlic (3 cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals 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.
NOTE: I actually used boneless skinless chicken thighs; thighs because I prefer dark meat and skinless.
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TEQUILA LIME CHICKEN I
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Category: Chicken
Prep Time: Cook Time: Total Time:
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 tbsp chili powder
1 tbsp minced fresh jalapeno pepper (1 pepper seeded)
1 tbsp minced fresh garlic (3 cloves)
2 tsp kosher salt
1 tsp freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals 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.
NOTE: I actually used boneless skinless chicken thighs; thighs because I prefer dark meat and skinless.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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