Grilled margarita chicken
1 Servings
Ingredients
| Quantity | 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 | |
Directions
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