Margarita Grilled Chicken
Source and licence
"Margarita Grilled Chicken" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Margarita_Grilled_Chicken, revision 4509831), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Margarita_Grilled_Chicken&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4509831
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 4 boneless skinless chicken breasts
- ½ tsp freshly-ground cumin
- ½ cup tequila (recommended: José Cuervo Especial Gold)
- ½ cup margarita mix
- ¼ cup olive oil
- Salt
- Freshly-ground black pepper
- 1 cup mesquite chips, soaked in water 30 minutes
- ¼ cup freshly-squeezed lime juice
- 3 Tbsp fresh cilantro
- 3 chipotle chiles in adobo, finely chopped
- 3 Tbsp adobo sauce
Method
- Combine tequila, 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°F (74˚C).
- While chicken cooks, run the marinade through a cheesecloth and skim off the 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 top. Cover tightly with foil and let rest 15 minutes before serving.