Grilled Tequila Lime Chicken

By garciamoss

Ingredients

• For the Chicken Marinade:
• Zest of 1 lime
• Juice of 2 limes
• Juice and zest of 1 orange
• 3 tablespoons agave nectar
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 1 teaspoon salt
• 1/3 teaspoon pepper
• 2 serranos, minced
• 3 cloves garlic, minced
• 1 ounce silver tequila
• 1/4 cup olive oil
• 3 large boneless chicken breasts, filleted into 6 pieces
• For the Spicy Chimichurri:
• 1 cup flat-leaf parsley, chopped finely
• 1 fresno chile, minced
• 1 serrano chile, minced
• 4 cloves garlic, minced
• 3 green onions, sliced
• 8 tablespoons olive oil
• 4 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/3 teaspoon pepper

Details

Adapted from hispanickitchen.com

Preparation

Step 1

1. Combine all of the ingredients for the chimichurri sauce in a bowl and stir well to combine. Taste for salt, cover and chill until 1 hour before serving.

2. Combine all of the ingredients for the chicken marinade. Add chicken to a glass dish and pour marinade over chicken making sure it's evenly coated. Cover and marinate for at least 4 to 6 hours. Remove from refrigerator 30 minutes before grilling.

3. Once chicken has marinated, preheat your grill to medium heat for 10 to 15 minutes. Shake off the excess marinade from the chicken and cook on preheated grill for about 5 minutes per side. Move chicken to indirect heat on the grill and continue cooking for another 5 to 7 minutes or until the internal temperature is 160ºF to 165ºF. Remove from grill and let it rest for 5 minutes before serving. Serve with chimichurri sauce and grilled vegetables.