Grilled Margarita Chicken with Marinade

3-5 pounds boneless skinless chicken breast (washed and trimmed)
Zest of 1 lime (about 1 tablespoon)
Juice of 3 limes (about ½ cup)
Juice of 1 orange (about ¼ cup)
1 jalapeño pepper, minced (seeded and deveined to reduce heat)
5 cloves garlic, minced or grated
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 ounces Cuervo Gold tequila
¼ cup extra virgin olive oil

Place chicken in a resealable gallon size plastic bag.  Set aside.

Combine all ingredients, except chicken, in a small bowl or measuring cup.  Whisk to combine.  Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 3-24 hours.  Turn chicken occasionally.

Preheat grill to medium-high.  Place chicken on the counter to come to room temp.

Grill chicken about 4-5 minutes on each side.  Serve and enjoy.

***  If you choose to you can make a 2nd batch of the marinade to serve on top.  In a small saucepan over high heat bring the marinade to a boil.  Stirring constantly boil for 2 minutes, reduce to simmer and cook until reduced by 1/3.  Serve over top of chicken for an extra flavor treat!

COOK'S NOTE:  You can also cook this in the oven.  Preheat oven to 350 degree F.  Pour off 1/2 of marinade, add the chicken and remaining marinade to a 9x12 baking dish and bake for 60 minutes.

Recipe printed from
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