Shelly's Recipe

TEQUILA SUNRISE CHICKEN

Category: Poultry I

4 boneless, skinless chicken breasts
1/4 cup lime juice
2 tbsp EACH jalapeno, chopped fresh cilantro, tequila and olive oil
2 tsp minced garlic
1/4 tsp salt and pepper

Rinse and pat dry chicken. Arrange in an 8x8 inch baking dish, set aside. In a bowl, combine remaining ingredients and hour half of marinade over chicken and reserve remaining for basting. Refrigerate chicken 2-8 hours.

Place chicken on grill over hot coals. Grill until no longer pink and juices run clear, basting frequently with reserved marinade. Do not baste during last 5 minutes of cooking. Serves 4