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Tequila-Lime Chicken

Source of Recipe


From "Fix, Freeze, Feast"



List of Ingredients



• 1 tray (about 6 pounds) boneless, skinless chicken half-breasts
  
• ¾ cup soy sauce
  
• ½ cup bottled margarita mix
  
• 3 Tbsp tequila
  
• 3 Tbsp lime juice
  
• 1 Tbsp dry mustard
  
• 3 tsp minced garlic
  
• .
  
• 3 one-gallon freezer bags, labeled
  






Instructions



1. Rinse and trim chicken as desired. Divide chicken evenly among the freezer bags. Combine soy sauce, margarita mix, tequila, lime juice, and mustard in a medium bowl. Divide marinade evenly over the chicken. Into each bag, measure 1 teaspoon minced garlic. Seal and freeze.
   
   
2. To cook one entrée:
   This entrée can be prepared outdoors on a grill, or in the kitchen using your broiler. Completely thaw one entrée in the refrigerator.
   
   
3. • For outdoor cooking:
   Prepare a medium-low fire in a gas or charcoal grill. Cook chicken, turning every 5 minutes and basting frequently with the marinade, for 30 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170° F. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
   
   • For indoor cooking:
   Slice each breast in half horizontally, so that no piece is more than 1 inch thick. Arrange the chicken slices on a greased broiler pan. Broil chicken 5 inches from the broiler, turning frequently and basting, for 15 to 20 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken reads 170° F. Do not baste chicken during last 5 minutes of grilling. Discard remaining marinade.
   
   Makes 3 entrées (4 servings each).