This recipe comes from The Barefoot Contessa. Original recipe calls boneless chicken breasts with the skin on but I make it with skinless chicken breasts to lower the calories. You could make either way.
Serving suggestions: green salad, sauteed garlic spinach, or any green vegetable, Roasted Potatoes
Ingredients
1/2 cup gold tequila
1 cup fresh lime juice (5-6 limes)
1/2 cup orange juice (2 oranges)
1 Tb chili powder
1 Tb minced garlic (3 cloves)
1 Tb jalapeno pepper minced (1 pepper seeded)
2 tsp salt
1 tsp pepper
3 whole (3 split) boneless chicken breasts, skin on (or skinless)
If you like cilantro add 1 Tb minced to the marinade
Directions
Combine in large bowl with a lid tequila, lime juice, orange juice, chili powder, jalapeno, pepper,garlic and salt. Add chicken breasts, Refrigerate overnight or 8 hours.
Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove chicken from marinade and sprinkle with salt and pepper. Grill chicken skin side down for 8 minutes until nicely browned. Turn the chicken and cook for another 10 minutes until cooked through. Remove from the grill onto a plate and cover lightly with foil. Let rest for 10 minutes.
Serves 6
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