Tuesday, June 2, 2009

Ina's Tequila Lime Chicken

  • 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 tablespoon chili powder
  • 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
  • 1 tablespoon minced fresh garlic (3 cloves)
  • 2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 3 whole (6 split) boneless chicken breasts, skin on
  1. Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl.
  2. Add the chicken breasts. Refrigerate overnight.
  3. Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. (or use a grill pan)
  4. 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.
  5. Turn the chicken and cook for another 10 minutes, until just cooked through.
  6. Remove from the grill to a plate.
  7. Cover tightly and allow to rest for 5 minutes.

Found On: A Year In The Kitchen

0 comments: