Grilled margarita chicken

Yield: 1 Servings

Measure Ingredient
⅔ cup Olive oil
½ cup Fresh lime juice
¼ cup Tequila
¼ cup Chopped fresh cilantro
2 tablespoons Triple sec or other orange-flavored liquer
½ teaspoon Salt
8 Skinned and boned chicken breast halves

Combine first 6 ingredients in a medium bowl, stirring until blended. Pour olive oil mixture into an ungreased 13- x 9- x 2-inch baking dish. Add chicken, turning to coat. Cover and marinate in refrigerator 1 hour.

Remove chicken from marinade, reserving marinade. Grill, covered, over medium-hot coals (350 to 400 degrees F) 10 minutes on each side or until chicken is done, turning and basting occasionally with reserved marinade.

Yield: 8 servings.

"Desert Treasures" The Junior League of Phoenix, Arizona in "America's Best Recipes, A 1994 Hometown Collection" published by Oxford House shared by Cathy Lee Lielausis, New Hampshire, USA Posted to TNT Recipes Digest by "cathylielausis@..." <cathylee@...> on Mar 17, 1998

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