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Categories:
gold tequila freshly squeezed lime juice freshly squeezed orange juice chili powder cilantro jalapeno pepper garlic kosher salt fresh ground black pepper chicken breasts
Viewed: 73 - Published at: 8 years agoIngredients
- 1/4 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 cilantro
- 1 - 1 1/2 tablespoon minced fresh jalapeno pepper
- 3 garlic cloves (fresh, minced)
- 2 teaspoons kosher salt
- 1 teaspoon fresh ground black pepper
- 6 split boneless chicken breasts, skin on
Method
- Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper, garlic, salt, and pepper in a large bowl.
- Add the chicken breasts.
- Refrigerate overnight (or at LEAST 8 hours!).
- The next day, heat your grill and brush the rack with oil to prevent the chicken from sticking.
- Remove 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 grill to a plate.
- Cover tightly and let rest for 5 minutes.
- Serve hot or at room temperature.
- *Ina uses Cuervo Gold tequila.
- ** She also says there is NO substitute for freshly squeezed lime juice.
- ***Cook time does not include marinating the chicken overnight.
