Grilled Margarita Chicken with Marinade
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 http://TheSlowRoastedItalian.com/
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