26. July 2014
Back when we had access to a real super market, we use to get this marinade called Tequila Lime by Lowrys. I don’t know if they still make it or not as we haven’t seen it in more than 8 years, but we’ve experimented at length with our own version and for my money, it’s pretty much spot on. Give it a try and let me know what you think.
- 4-5 pounds boneless, skinless chicken breasts
- 1/3 cup tequila
- 1/3 cup lime juice
- 1/4 cup honey
- 2 jalapeno peppers, chopped
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 2 tsp ground cumin
- 1/4 cup cilantro, roughly chopped
- 1 tsp salt
In a large Ziploc freezer bag, combine all ingredients, except chicken. Shake to combine. Add chicken, making sure to distribute marinade over the chicken. Refrigerate about 1 hour.
Preheat grill to medium heat. While grill heats, remove chicken from refrigerator and let stand at room temperature about 15 minutes. Spray grill with grilling spray or rub lightly with vegetable oil to prevent sticking.
Add chicken and grill about 5 minutes on first side. Turn chicken and grill about 5 minutes more until cooked through. If chicken is sticking when you try to turn it the first time, give it another minute or so, it probably just isn’t done enough.
Once cooked through, remove to a plate, cover tightly with foil and let stand for about 10 minutes so juices re-distribute.
Serve as is or use for fajitas, in enchiladas, tacos, chicken rollups or for sandwiches or salads.