Tuesday, January 26, 2010

Tequila Lime Chicken

The recipe calls for you to marinade overnight. I am notorious for not looking at the recipe until it is too late to marinade that long.  So I just marinaded this for 2 1/2 hours. I wrote at the top of the recipe to marinade overnight so next time I'll try it the way it is suppose to be.  From Barefoot Contessa's Family Style Cookbook.
1/2 cup gold tequila
1 cup freshly squeezed lime juice (5-6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 Tablespoon chili powder
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 (I used two because that is what I needed for Jud and me)
Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 min, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

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