- 1
Ingredients
- 3-5 pounds boneless skinless chicken breast (washed and trimmed)
- Zest of 1 lime (about 1 tablespoon)
- Juice of 3 limes (about 1/2 cup)
- Juice of 1 orange (about 1/4 cup)
- 1 jalapeño pepper, minced (seeded and deveined to reduce heat)
- 5 cloves garlic, minced or grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander seed
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 ounces Cuervo Gold tequila
- 1/4 cup extra virgin olive oil.
Preparation
Step 1
1 jalapeño pepper, minced (seeded and deveined to reduce heat)
Place chicken in a resealable gallon size plastic bag. Set aside.
Combine all ingredients, except chicken, in a small bowl or measuring
cup. Whisk to combine. Pour the marinade over the chicken, seal and
place in the refrigerator to marinate for 3-24 hours. Turn chicken
occasionally.
Preheat grill to medium-high. Place chicken on the counter to come to room temp.
*** If you choose to you can make a 2nd batch of the marinade to serve on top. In a small
saucepan over high heat bring the marinade to a boil. Stirring
constantly boil for 2 minutes, reduce to simmer and cook until reduced
by 1/3. Serve over top of chicken for an extra flavor treat!
COOK'S NOTE: You can also cook this in the oven. Preheat oven to 350
degree F. Pour off 1/2 of marinade, add the chicken and remaining
marinade to a 9x12 baking dish and bake for 60 minutes.