RCI-MT.002.0076.001

Margarita Grilled Chicken

Name: Margarita Grilled Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 unit boneless skinless chicken breasts; 1/2 tsp freshly ground cumin; 1/2 cup tequilla (recommended:José Cuervo Especial Gold); 1/2 cup margarita mix; 1/4 cup olive oil; 1 unit Salt and freshly ground black pepper; 1 cup mesquite chips (soaked in water 30 minutes); 1/4 cup freshly squeezed lime juice; 3 unit tbs fresh cilantro; 3 unit chipotle chile in adobo (finely chopped); 3 unit tbs adobo sauce

Margarita Grilled Chicken from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

boneless skinless chicken breasts
4 unit
freshly ground cumin
1/2 tsp
tequilla (recommended:José Cuervo Especial Gold)
1/2 cup
margarita mix
1/2 cup
olive oil
1/4 cup
Salt and freshly ground black pepper
1 unit
mesquite chips
soaked in water 30 minutes
1 cup
freshly squeezed lime juice
1/4 cup
tbs fresh cilantro
3 unit
chipotle chile in adobo
finely chopped
3 unit
tbs adobo sauce
3 unit

Method

Combine tequilla, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.

The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill. Cook, turning often, until internal temperature reaches 165 degrees F.

While chicken cooks, run the marinade through a cheesecloth and skim oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.

Once chicken is done, remove to a plate and pour marinade over. Cover tightly with foil and let rest 15 minutes before serving.

Margarita Grilled Chicken

Ingredients

Method

What Makes This Variant Distinct