Prep 20 mins
Cook 20 mins
Grilled chicken breasts with a light, fresh marinade. These are great right off the grill or the breasts can be sliced for chicken fajitas.
- 5 -6 boneless chicken breasts
- 3⁄4 cup fresh lime juice
- 1 small orange, juiced
- 3⁄4 cup tequila
- 2 chipotle chiles in adobo
- 1⁄2 cup onion, coarsely chopped
- 1⁄2 cup olive oil
- 3 tablespoons brown sugar
- 1 large garlic clove, chopped
- 2 teaspoons kosher salt
- 1⁄2 teaspoon ground black pepper
- 3 dashes hot sauce
- 1⁄2 cup fresh cilantro
- 1⁄4 teaspoon chili powder
- Place chicken breasts in a plastic bag or a bowl.
- Combine all remaining ingredients in a food processor and process for about 30 seconds until well mixed.
- Reserve one cup of the marinade for basting.
- Pour remaining marinade over the chicken breasts. Marinade in the refrigerator for about an hour.
- Grill the chicken breasts for about 20 minutes over a low-medium grill. Turn frequently and baste liberally with the reserved marinade.
- Serve with your favorite side dishes such as Spanish rice, corn and peppers, and guacamole.
- Slice chicken breasts for fajitas and serve with sauteed onions and peppers.
Excellent. The flavor combination was so good. I didn't change a thing about it and I had the most delicious, tender flavorful chicken that I used to make fajitas with. I pan fried it for simplicity and that worked well for me. I marinated my chicken about 5 hours. Thanks so much for sharing this recipe. I'll be making this one again
Loved this chicken! I went a bit overboard with the marinating time (nearly two days) because I didn't have time to cook the chicken as soon as I had planned, but I think this was a good thing. The chicken came out so flavorful and juicy, although I think a warning should be given that the long marinating time makes the tequila really permeate the meat (i.e. don't drive anywhere right after dinner, lol). My chicken came out fairly spicy, too, but I chalked it up to the smoked serrano chile powder that I used in place of regular chili powder. I grilled this on my indoor grill, and sprinkled the cooked chicken with a bit of smoked sea salt before serving. Delicious, thanks for posting! Made for PAC Fall 2011