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Margarita Grilled Chicken Recipe

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This recipe for Margarita Grilled Chicken, by , is from Sardis Cokbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sallie Tadman
Added: Tuesday, March 11, 2008

Category:
Category:

Ingredients:  
Ingredients:  
cup gold tequila
1 cup fresh squeezed lime juice (5-6 limes)
cup fresh squeezed orange juice (2 oranges)
1 TB chili powder
1 TB minced jalapeno pepper (1 pepper, seeds removed)
1 TB minced fresh garlic (3 cloves)
1 TB chopped cilantro
2 tsp kosher salt
1 tsp coarsely-ground black pepper
6 split chicken breasts, skin on

Directions:
Directions:
Combine the tequila, lime juice, orange juice, chili powder, jalapeno, cilantro, garlic, salt, and pepper in a small bowl. Divide evenly between 2 one-gallon sized Ziploc bags. Add 3 chicken breasts to each bag, squeezing out as much air as possible when sealing. Refrigerate overnight.

Heat a gas grill to medium-high heat, brushing the rack with oil to prevent sticking. Remove the chicken from the marinade and sprinkle well with salt and pepper. Grill chicken skin-side down for about 5 minutes, or until nicely browned. Turn the chicken and cook for about 15 minutes or until just cooked through. Remove to a plate and cover tightly with foil for 5 minutes. Can be served hot or at room temperature.

Personal Notes:
Personal Notes:
Editor's Note: You can substitute cactus juice or cactus nectar for the tequila.

 

 

 

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