Tequila Chicken
1/4 cup tequila
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 small clove garlic, minced or put through garlic press
1 tablespoon minced fresh cilantro
1 tablespoon olive or canola oil
1 small jalapeño, stemmed, seeded and minced
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
Mix all ingredients and place in a glass dish or 1-gallon freezer bag. Add chicken breasts, and marinate overnight or at least 8 hours.
When you're ready to cook the chicken, drain it and pour the marinade into a small saucepan. Over medium heat, bring the marinade to a boil and boil gently for at least 4 minutes. Reduce heat and simmer until chicken is done.
To grill the chicken, cook it, uncovered, over medium-hot coals, basting it with some of the marinade, until it is cooked through.
To bake the chicken, place the breasts in a small Pyrex dish, cover tightly with aluminum foil, and bake in a 450°F preheated oven for 16 to 18 minutes, until cooked through. Uncover the chicken for the last 3 minutes of baking time.
Do not serve immediately, but cover with aluminum foil and let breasts rest for 5 to 10 minutes. Serve whole or sliced, topped with the cooked marinade. Makes 4 servings.
1/4 cup tequila
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 small clove garlic, minced or put through garlic press
1 tablespoon minced fresh cilantro
1 tablespoon olive or canola oil
1 small jalapeño, stemmed, seeded and minced
1/2 teaspoon salt
4 boneless, skinless chicken breast halves
Mix all ingredients and place in a glass dish or 1-gallon freezer bag. Add chicken breasts, and marinate overnight or at least 8 hours.
When you're ready to cook the chicken, drain it and pour the marinade into a small saucepan. Over medium heat, bring the marinade to a boil and boil gently for at least 4 minutes. Reduce heat and simmer until chicken is done.
To grill the chicken, cook it, uncovered, over medium-hot coals, basting it with some of the marinade, until it is cooked through.
To bake the chicken, place the breasts in a small Pyrex dish, cover tightly with aluminum foil, and bake in a 450°F preheated oven for 16 to 18 minutes, until cooked through. Uncover the chicken for the last 3 minutes of baking time.
Do not serve immediately, but cover with aluminum foil and let breasts rest for 5 to 10 minutes. Serve whole or sliced, topped with the cooked marinade. Makes 4 servings.
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