Post by Admin on Jul 15, 2005 4:43:35 GMT 10
Margarita Chicken Breasts
1 t. grated lime peel
1/4 C. fresh lime juice
1/4 C. extra-virgin olive oil
2 T. tequila
1 t. kosher salt
1/8 t. cayenne pepper
4 boneless chicken breast halves (with skin), about 6 oz. each,
rinsed and patted dry
In medium bowl, whisk together lime peel and juice, olive oil,
tequila, salt and cayenne.
Put chicken breasts in large, resealable plastic bag and pour in marinade.
Press air out of bag and seal bag tightly.
Turn bag to
distribute marinade, place in bowl and refrigerate 1 hour.
Heat a barbecue grill to medium.
Remove breasts from bag; pour marinade into small saucepan.
Bring to a boil and boil 1 full minute.
Grill breasts, skin side down, until meat is no longer pink in the
center, 8 to 12 minutes, turning and basting with marinade once
halfway through cooking.
1 t. grated lime peel
1/4 C. fresh lime juice
1/4 C. extra-virgin olive oil
2 T. tequila
1 t. kosher salt
1/8 t. cayenne pepper
4 boneless chicken breast halves (with skin), about 6 oz. each,
rinsed and patted dry
In medium bowl, whisk together lime peel and juice, olive oil,
tequila, salt and cayenne.
Put chicken breasts in large, resealable plastic bag and pour in marinade.
Press air out of bag and seal bag tightly.
Turn bag to
distribute marinade, place in bowl and refrigerate 1 hour.
Heat a barbecue grill to medium.
Remove breasts from bag; pour marinade into small saucepan.
Bring to a boil and boil 1 full minute.
Grill breasts, skin side down, until meat is no longer pink in the
center, 8 to 12 minutes, turning and basting with marinade once
halfway through cooking.