Shelly's Recipe

MARGARITA CHICKEN BREASTS

Category: Poultry I

4 boneless, skinless chicken breasts

Margarita Marinade:
1/4 cup tequila
2 tbsp fresh lime juice
1 tsp lime zest
1 tbsp honey
1 tbsp minced cilantro
1 tbsp vegetable oil
1 small fresh jalapeno pepper, minced
1/2 tsp dried tarragon
1/2 tsp salt
Freshly-ground black pepper, to taste

Arrange chicken in zip lock bad. Mix marinade ingredients together, and pour mixture over chicken. Cover chicken, and refrigerate it 8 hours or overnight. Turn it at least once.

Fire up enough charcoal to form a single layer of coals beneath breasts, and heat coals until they are covered with gray ash. Drain chicken, reserving marinade in a small saucepan.

Cook chicken, uncovered, over medium-hot coals until it is cooked through, basting it with some of marinade. Let chicken sit for 5 to 10 minutes after it cooks.

Meanwhile, bring reserved marinade to a boil, and boil it for at least 4 minutes, reducing liquid slightly. Taste it, and adjust seasoning. Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with sauce made from marinade. Serve breasts hot. Serves 4