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Grilled Tequila-Lime Chicken Breasts

Contributed By: David, PA | See all of David's recipes
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Active Time:  20 Minutes
Total Time:  5 Hours
  2 Servings
This recipe is for a simple, delicious grilled/roasted chicken breast with great citrus and teqiula overtones.
2 large boneless skinless chicken breast halves
1/2 cup reposado tequila
1/2 cup olive oil
1 shallot, diced
1 jalapeno pepper, seeded and diced
1 tablespoon balsamic vinegar
Kosher salt
Fresh ground black pepper
1. In a non-reactive bowl or plastic freezer bag, combine tequila, olive oil, shallot, jalapeno, balsamic, a large pinch of salt, and a couple of grinds of black pepper.

2. Place chicken in the marinade and leave in the fridge, covered, for 3-4 hours.

3. Remove chicken from marinade and dry thoroughly. Let chicken rest at room temperature 10-15 minutes before cooking.

4. Season both sides of the chicken breasts with salt, pepper, and paprika, to taste.

5. On high heat, grill both sides of the chicken. We're using high heat here to give the chicken beautiful grill marks, but we will be finishing the cooking in the oven to keep the chicken moist.

6. Once both sides have been marked by the grill, place the chicken in an oven preheated to 375 degrees. Bake until the internal temperature of the chicken reaches 165 degrees. Remove chicken from the oven and cover with aluminum foil, allowing carry over heat to bring the internal temp up to 170 degrees.

7. Serve. This chicken is great with salsa, rice, etc. It also works extremely well sliced in tacos, especially with my chili lime mayo and citrus salsa, the recipes for which you can find here on the site.

8. Enjoy!

Date Added: 08/01/2012
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