Chicken - Breasts in Pineapple-Tequila Marinade

By á-47

Ingredients

• 2/3 cups unsweetened pineapple juice
• 1/3 cup tequila
• 2 Tbsp. dark brown sugar
• 2 TBsp. achiote paste
• 2 Tbsp. ketchup
• 1 Tbsp. lime juice
• 1 Tbsp. habanero hot sauce
• 1 Tbspo. soy sauce
• 2 garlic cloves, crushed thru a press
• 2 large boneless, skinless chicken breasts (3#)
• salt and pepper

Preparation

Step 1

Keep marinating time to the minimum, or the pineapple juice will make the chicken breasts mushy.

Prepare briquets to med-high (5 seconds to "ouch")

Combine marinade (pineapple juice, tequila, brown sugar, achiote paste, ketchup, lime juice, hot sauce, soy sauce and garlic). Marinate at room temperature for no more than 30 minutes, turning once or twice.

When the grill is ready, lightly oil the rack. Lay chicken breasts on rack and cover. Baste often with marinade until it is used up, and turning the breasts every 2 minutes. Continue to grill for at least 2 minutes after the marinade is used up, turning the breasts once, until just done through while remaining juicy. Total grilling time should be about 8 minutes.

Transfer the breasts to a cutting board and let them rest for 3-4 minutes.

Across the grain and at a slight angle, carve the breasts into thin slices. Season to taste with salt and pepper and serve hot or warm.