Cookbook:Margarita Grilled Chicken

Margarita Grilled Chicken
Category	Chicken recipes
Difficulty

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Tex-Mex cuisine | Southwestern U.S. cuisine

Ingredients

• 4 boneless skinless chicken breasts
• ½ tsp freshly-ground cumin
• ½ cup tequila (recommended: José Cuervo Especial Gold)
• ½ cup margarita mix
• ¼ cup olive oil
• Salt
• Freshly-ground black pepper
• 1 cup mesquite chips, soaked in water 30 minutes
• ¼ cup freshly-squeezed lime juice
• 3 Tbsp fresh cilantro
• 3 chipotle chiles in adobo, finely chopped
• 3 Tbsp adobo sauce

Procedure

1. Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.
2. The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill.
3. Cook, turning often, until internal temperature reaches 165°F (74˚C).
4. While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.
5. Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving.