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Tequila Lime Grilled Chicken Breasts




Source of Recipe


WCPO, Cinncinnati, Oh


List of Ingredients




2 Tsp. Lime Peel, finely shredded or more to taste
1 Cup Fresh squeezed Lime Juice
1/2 Cup Tequila
2 Tab. Triple Sec (orange liqueur) or freshly squeezed orange juice
1/4 Cup Canola Oil
2 Cloves Garlic, minced
1/2 Tsp. Ground Cumin
1 Tsp. Salt
1 Tab. Crushed Red Pepper Flakes
2 Tab. Fresh Cilantro, chopped
Eight medium, skinless, boneless, chicken breast halves



Recipe



If you would like the chicken breasts to cook evenly on the grill, place chicken breast halves, one at a time, into a plastic zip bag and pound with flat object the thicker portion of the breast half to the point where the entire breast half is closest to an even thickness.

Add chicken to another large ziplock bag or nonreactive baking dish, cover with marinade, cover, and refrigerate for 2 hours up to 8 hours. Drain chicken. (if you like, you can reserve the marinade and add ¼ cup honey to the marinade, mixing well. Then brush on chicken before grilling) Or simply discard marinade.

Preheat grill to medium. Grill chicken for 5-7 minutes; turn chicken over and depending on thickness, grill 5-10 minutes more, until chicken is tender and juices run clear.