Garlic-free tequila-lime chicken
Seriously, this is a super-moist chicken even when grilled . And it's different enough to draw rave reviews and requests for the recipe.
I don't recall where the original came from, though I altered it to remove the garlic and unnecessary salt.
It also turns out fabulously in the oven. Keeping it covered will keep it from drying out. Just bake at 350 degrees for 30 minutes if you use boneless breasts, 45 minutes if you use bone-in or juices run clear or the internal temperature registers 180 degrees on a meat thermometer. I always use a meat thermometer because I'm, well, chicken about undercooked poultry.
If I'm grilling, I sometimes make some extra marinade for basting. Remember, you can't use it for that purpose after the meat's marinated in it. Let the margaritas make your guests sick, not the chicken.
- 1/2 cup gold tequila -- I usually use the cheap stuff. Unlike my sister, the chicken doesn't care.
- 1 c. lime juice -- 5 to 6 limes if you're using fresh. The bottled stuff works.
- 1/2 c. orange juice - two oranges is you're squeezing
- 1 tbl. chili powder -- Be careful if you're garlic-allergic because most commercial varieties are spiked with it. I've had a lot of success finding plain powder at Latino markets. It's usually a lot cheaper than grocery-store brands as well.
- 1 tbl. minced cilantro -- I'm a cilantro snob and have never tried dried.
- 1 diced jalapeno - I seed it, though don't bother if the fire-breathers are coming for dinner.
- 3 chicken breasts
Combine all the ingredients except the chicken in a large bowl or plastic bags. Reynold's Roasting Bags work great for this, especially if you're doubling the recipe for a crowd. The bag makes it easy to mix the marinade around once in a while without stirring. Add the chicken breasts and refrigerate overnight.
Grill 25 minutes on medium-high or or until the internal temperature registers 180 degrees.
Searchable recipe index
Copyright 2009 Debra Legg. All rights reserved.