Recipe: Tequila Grilled Chicken
- 4-6 split chicken breasts bone-in and skin on
- 1/3 cup gold tequila
- 3/4 cup fresh squeezed lime juice
- zest from 2 limes
- 1/2 cup fresh squeezed orange juice
- zest from 1 orange
- 1 Tbs chili powder
- 1 Tbs ground cumin
- 1 Tbs minced fresh jalapeno pepper
- 3 cloves garlic, peeled and minced
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 3 Tbs olive oil
First remove any excess skin from the chicken breasts. Rinse them and pat dry with paper towel and place into a large zip lock bag.
In a medium bowl add the tequila, lime and orange juices, lime and orange zests, chili and cumin powders, jalapeno pepper, garlic, salt, and pepper. Whisk the olive oil to incorporate into the mixture. Pour the marinade into the zip lock bag with the chicken and refrigerate overnight.
Preheat the grill by turning all burners to high until the grill is really hot. Then turn off the center burner and leave the two outside burners on medium heat. Remove the chicken from the marinade and transfer to a plate to take to the grill. Sprinkle the breasts with a little more kosher salt. Grill the chicken, bone side down using indirect heat for 25 minutes. The grill temperature should be about 400 degrees. After 25-35 minutes depending on the size of the breasts the skin should be crisp and the internal temperature should be 165 degrees F.
Remove the chicken from the grill to a serving plate and cover loosely with foil to rest for 5 minutes and serve.
Recipe adapted from the Barefoot Contessa http://www.barefootcontessa.com/
Copyright © 2011 Andicakes.
Recipe by Now you’re cooking!.
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