Chicken, tequila lime
By John Hallock
Tequila lime chicken
- 1/2 C Gold tequila
- 1 C freshly squeezed lime juice
- 1/2 C freshly squeezed orange juice
- 1 T chili powder
- 1 T minced fresh garlic
- 2 t kosher salt
- 1 t freshly ground black pepper
- 6 split boneless skinless chicken breasts
Combine the tequila, lime juice, orange juice, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.
Remove the chicken from the marinade, sprinkle well with salt and pepper. Grill on an oiled grate for 7 minutes per side. Remove from grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.