1/2 cup gold tequila
juice from 6 limes (1 cup)
juice from 2 oranges (1/2 cup)
1 tablespoon chili powder
1 seeded jalapeno pepper, minced
3 cloves garlic, minced (1 tablespoon)
2 teaspoons kosher salt
1 teaspoon black pepper
6 boneless chicken breast halves, skin on
Mix all ingredients except chicken in a large bowl. Add chicken breasts and place mixture in a covered glass dish or large Ziploc bag. Marinate overnight in the refrigerator. Heat grill and brush with oil, so chicken won’t stick. Remove chicken from marinade and place, skin side down, on the grill for about 5 minutes, or until browned. Turn chicken and cook for about 10 minutes, or until cooked through – 165 degrees internal temperature. Remove chicken from grill, place on platter and cover tightly with foil to allow chicken to rest for about 5 minutes. Can be served hot or at room temperature.
MARINADE SUGGESTION FOR MEAT, FISH OR VEGETABLES
We just love a marinade called Veri Veri Teriyaki, made by a company called Soy Vay. It is based in Felton, CA and the website is www.soyvay.com. It can be used on virtually anything from meat to fish to vegetables!
Robin Baysinger Siegfried
