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Post by Jay on Jun 12, 2004 20:43:48 GMT -6
Margarita Chicken Breasts 4 boneless, skinless chicken breasts
Margarita Marinade: 1/4 cup tequila 2 tablespoons fresh lime juice 1 teaspoon lime zest 1 tablespoon honey 1 tablespoon minced cilantro 1 tablespoon vegetable oil 1 small fresh jalapeno pepper, minced 1/2 teaspoon dried tarragon 1/2 teaspoon salt Freshly-ground black pepper, to taste
Arrange the chicken in a single layer in a nonreactive dish. Mix the marinade ingredients together, and pour the mixture over the chicken. Cover the chicken, and refrigerate it 8 hours or overnight. Turn it at least once.
Fire up enough charcoal to form a single layer of coals beneath the breasts, and heat the coals until they are covered with gray ash. Drain the chicken, reserving the marinade in a small saucepan. Cook the chicken, uncovered, over medium-hot coals until it is cooked through, basting it with some of the marinade. Let the chicken sit for 5 to 10 minutes after it cooks. Meanwhile, bring the reserved marinade to a boil, and boil it for at least 4 minutes, reducing the liquid slightly. Taste it, and adjust the seasoning. Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with the sauce made from the marinade. Serve the breasts hot.
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