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Grilled Chix Breasts w/ Tequila-Citrus-Cilantro
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    Grilled Chix Breasts w/ Tequila-Citrus-Cilantro

  • 2 chicken breasts
  • 4 cloves garlic -- cut in half
  • 3 tablespoons peppered tequila -- see Notes
  • 3 tablespoons fresh lime juice
  • 3 tablespoons fresh orange juice
  • 1 1/2 teaspoons orange zest -- grated
  • 1 teaspoon lime zest -- grated
  • 1/2 teaspoon Caribe chile -- crushed (see Notes)
  • 1/2 teaspoon black pepper -- freshly ground
  • 1 teaspoon brown sugar
  • 3 tablespoons olive oil
  • 3 tablespoons fresh cilantro -- chopped
  • 1. Rub the chicken with the garlic and place in a non-reactive dish. 2. Mix the tequila, citrus juices, zest, crushed chile pepper, black

    pepper, and sugar. Add the oil and mix well.

    3. Pour over the chicken and add the cilantro.

    4. Cover and marinate for 2 hours or overnight, turning occasionally.

    5. Preheat the oven to 350 degrees.

    6. Remove the chicken and place in a pan. Bake for 20 minutes, basting frequently with marinade.

    NOTES :
    1. Use regular tequila or gin (very good) for replacement for peppered tequila.
    2. Use any crushed chile (coarse pieces rather than powder, like for sprinkling on pizza) instead of Caribe.
    3. Instead of cooking in oven grill on BBQ.
    4. Makes excellent fajita marinade for chicken or steaks as well.

    From:   Heat Wave/Best of Chile Pepper - DeWitt, Gerlach
    Posted By:   Kris Boyle, Via: Chile Head Mailing List
    Post Date:   Wed, 9 Jun 1999

    *BACK TO CHICKEN*







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