Thursday, August 4, 2011

Julie's Tequila Lime Chicken

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Cousin Kenny says this is his favorite marinade of all time and loves it when Julie makes this dish for him.  The chicken turns out moist and tender with a prominent lime flavor, a perfect dish for entertaining.  You can  leave the skin on the chicken for this recipe, if you wish, as it absorbs the marinade.  Pictured here are Julie Bainbridge, Scott Shimomura and his dad, Kenny.


Ingredients:
1/2 cup gold tequila
1 cup lime juice, freshly squeezed (5-6 limes)
1/2 cup orange juice (2 oranges)
1 T chili powder
1 T minced fresh jalapeno pepper (seeds removed)
3 cloves garlic, minced
2 tsp kosher salt
1 tsp pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine tequila, lime and orange juice, chili powder, jalapeno and garlic; add the chicken breasts and marinate overnight in refrigerator.  Remove the chicken from the marinade, sprinkle well with salt and pepper, and grill them skin side down for 5 min until browned.  Turn the chicken and grill for another 10 min, until cooked through.  Remove from gill to a plate and cover tightly.  Allow to rest 5 min.  Serve hot or at room temperature.

Note:  I used a panini maker and cooked the chicken breast for 5-6 min.

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