Description
This chicken recipe, with its lime and tequila, gives you all the flavours of the Mexican grill. Serve straight from the grill or sliced and wrapped in a fresh corn tortilla topped with salsa.
Scale
Ingredients
- 3 limes, juiced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 3 tablespoons tequila
- 3 tablespoons orange-flavoured liqueur (see notes)
- 2 tablespoons liquid honey
- 1 tablespoon minced cilantro
- 4 boneless, skinless chicken breasts
Instructions
Marinade
- In a large, resealable plastic bag, combine the lime juice, olive oil, garlic, tequila, orange liqueur, honey and cilantro.
- Add the chicken. Seal the bag and work the marinade through the chicken with your fingers. Refrigerate the chicken for at least 2 hours or for up to 6 hours.
Grilling
- Preheat greased barbecue grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken, turning once, until no longer pink inside, 6 to 8 minutes per side. Let stand for 6 to 8 minutes. Serve immediately whole or sliced crosswise.
Notes
The most common orange liqueurs are Triple Sec, Cointreau and Grand Marnier. Use the one you like best. Coffeen and I both prefer Cointreau. I can’t speak for her reasoning, but I find Cointreau more orangey than Triple Sec and more affordable than Grand Marnier.
This recipe is excerpted from 200 Easy Mexican Recipes by Kelley Cleary Coffeen © 2013 Robert Rose Inc. May not be reprinted without publisher permission.