Ingredients:
1/4 cup tequila
1/2 cup lime juice
2 tablespoons oil
1 teaspoon lime zest
1 jalapeno pepper
2 cloves garlic
1 handfull cilantro
1 teaspoon cumin (toasted and ground)
1 teaspoon salt
1/2 teaspoon black pepper
1 pound chicken breasts (boneless and skinless)
Directions:
1. Puree the tequila, lime juice, oil, lime zest, jalapeno, garlic, cilantro, cumin, salt and pepper in a food processor.
2. Place both the chicken and the marinade in a freezer bag and marinate over night.
3. Grill the chicken until cooked, about 5-7 minutes per side.
Notes:
- This could work with any cut of chicken, as long as it can fit in a zip lock bag
- Leaving this thing to marinate for 24 hours seems excessive. The lime just is essentially cooking the outside of the bird. You’re trying bbq the meat, not make ceviche. A couple hours marinade time works fine. Even 30 minutes would work in a pinch.
- Next time I cook this, I’m going to create extra marinade which I’ll set aside and heat (boil then simmer?) as a sauce for the chicken.
