Barefoot Contessa's Tequila Lime Chicken

Adapted from Barefoot Contessa Family Style cookbook, 2002. Ina's recipe calls for 1/2 cup of tequila and our family thinks the tequila flavor is a little too strong, so have decreased the tequila to 1/4 cup.

• Ready In: 40 mins
• Serves: 6

Ingredients

• 1⁄4 cup  gold tequila
• 1  cup  freshly squeezed lime juice (5 to 6 limes)
• 1⁄2 cup  freshly squeezed  orange juice (2 oranges)
• 1  tablespoon chili powder
• 1  tablespoon  minced cilantro
• 1 -1 1⁄2 tablespoon  minced  fresh jalapeno pepper
• 3  garlic cloves (fresh, minced)
• 2  teaspoons kosher salt
• 1  teaspoon fresh ground black pepper
• 6  split boneless chicken breasts, skin on

Directions

1. Combine the tequila, lime juice, orange juice, chili powder, minced cilantro, jalapeno pepper, garlic, salt, and pepper in a large bowl.
2. Add the chicken breasts.
3. Refrigerate overnight (or at LEAST 8 hours!).
4. The next day, heat your grill and brush the rack with oil to prevent the chicken from sticking.
5. Remove chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned.
6. Turn the chicken and cook for another 10 minutes, until just cooked through.
7. Remove from grill to a plate.
8. Cover tightly and let rest for 5 minutes.
9. Serve hot or at room temperature.
10. *Ina uses Cuervo Gold tequila.
11. ** She also says there is NO substitute for freshly squeezed lime juice.
12. ***Cook time does not include marinating the chicken overnight.