Cookbook:Margarita Grilled Chicken

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Cookbook | Ingredients | Recipes | Tex-Mex cuisine | Southwestern U.S. cuisine

Ingredients[edit | edit source]

  • 4 boneless skinless chicken breasts
  • 1/2 tsp freshly ground cumin
  • 1/2 cup tequilla (recommended:José Cuervo Especial Gold)
  • 1/2 cup margarita mix
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper
  • 1 cup mesquite chips, soaked in water 30 minutes
  • 1/4 cup freshly squeezed lime juice
  • 3 Tbs fresh cilantro
  • 3 chipotle chile in adobo, finely chopped
  • 3 Tbs adobo sauce

Procedure[edit | edit source]

  1. Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.
  2. The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill. Cook, turning often, until internal temperature reaches 165F (74C).
  3. While chicken cooks, run the marinade through a cheesecloth and skim oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.
  4. Once chicken is done, remove to a plate and pour marinade over. Cover tightly with foil and let rest 15 minutes before serving.