We made sure to grill this low and slow and it was VERY juicy, however flavorwise we just tasted lemon and sweetness. It's like there wasn't enough of the other ingredients to make a difference? Or maybe the lemon counteracts some of it? I don't know the science of it.
- 1/2 cup tequila
- 1 cup freshly squeezed lemon juice
- 1/2 cup freshly squeezed orange juice
- 1 Tbsp minced fresh jalapeno pepper
- 1 Tbsp chili powder
- 1 Tbsp minced fresh garlic
- salt to taste
- pepper to taste
- 3 whole (6 split) boneless chicken breasts
Combine tequila, lemon juice, orange juice, jalapeno pepper, chili powder, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight. Grill until nicely crisp and browned (about 12-15 minutes on both sides) in a hot grill pan or on outdoor grill. Allow about 5 minutes rest time before serving.
NOTES: 1 cup of lemon juice is about 3 lemons. I didn't have that many fresh so I used my one fresh and the rest from a bottle.
Serves 3
Total Time: 35 minutes plus overnight marinating
Recipe from Sparta Friends and Neighbors Club Favorite Recipes cookbook
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