3 pounds boneless skinless chicken breast
1/2 cup tequila
3 tablespoons olive oil
2 limes zested and juiced
1 large orange juiced (I used lime)
2 tablespoons agave nectar or honey (optional)
1 teaspoon minced garlic
1 teaspoon chili powder
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
Fresh ground pepper to taste
3 or 4 tablespoons chopped cilantro (optional)
Instructions:
- 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 take the chill off, about 30 minutes.
- Grill chicken about 4-5 minutes on each side, turning half way to get great grill marks.
- Serve and enjoy.
Can be served on Tortillas with Salsa, Guacamole, Sour Cream or Lime Crema
Notes: 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 9x13 baking dish and bake for 45-60
minutes, until cooked through.
Source: Slow Roasted Italian
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