Grilled Margarita Chicken with Marinade
(from largomason’s recipe box)
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!
Ingredients
- 3-5 pounds boneless skinless chicken breast (washed and trimmed)
- Zest of 1 lime (about 1 tablespoon)
- Juice of 3 limes (about 1/2 cup)
- Juice of 1 orange (about 1/4 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
- 1/2 teaspoon fresh ground black pepper
- 2 ounces Cuervo Gold tequila
- 1/4 cup extra virgin olive oil
Directions
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Place chicken in a resealable gallon size plastic bag. Set aside.
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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 2-3 hours. Turn chicken occasionally.
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Preheat grill to medium-high. Place chicken on the counter to come to room temp.
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Grill chicken about 4-5 minutes on each side. Serve and enjoy.