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    Margarita Chicken Breasts


    Source of Recipe


    bumblebeema

    List of Ingredients




    4 boneless, skinless chicken breasts

    Margarita Marinade:
    1/4 cup tequila
    2 tablespoons fresh lime juice
    1 teaspoon lime zest
    1 tablespoon honey
    1 tablespoon minced cilantro
    1 tablespoon vegetable oil
    1 small fresh jalapeno pepper, minced
    1/2 teaspoon dried tarragon
    1/2 teaspoon salt
    Freshly-ground black pepper, to taste

    Recipe



    Arrange the chicken in a single layer in a nonreactive dish. Mix the
    marinade ingredients together, and pour the mixture over the chicken.
    Cover the chicken, and refrigerate it 8 hours or overnight. Turn it
    at least once.

    Fire up enough charcoal to form a single layer of coals beneath the
    breasts, and heat the coals until they are covered with gray ash.
    Drain the chicken, reserving the marinade in a small saucepan. Cook
    the chicken, uncovered, over medium-hot coals until it is cooked
    through, basting it with some of the marinade. Let the chicken sit
    for 5 to 10 minutes after it cooks. Meanwhile, bring the reserved
    marinade to a boil, and boil it for at least 4 minutes, reducing the
    liquid slightly. Taste it, and adjust the seasoning. Cut each chicken
    breast into thin slices, arrange them on a platter or individual
    plates, and top them with the sauce made from the marinade. Serve the
    breasts hot.

 

 

 


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