Grilled Margarita Chicken with Marinade

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.

The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).

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Ingredients:

3-5 pounds boneless skinless chicken breast (washed and trimmed)
Zest of 1 lime (about 1 tablespoon)
Juice of 3 limes (about ½ cup)
Juice of 1 orange (about ¼ cup)
1 jalapeño pepper, minced (seeded and deveined to reduce heat)
5 cloves garlic, minced or grated
2 teaspoons ground cumin
1 teaspoon ground coriander seed
1 teaspoon kosher salt
½ teaspoon fresh ground black pepper
2 ounces Cuervo Gold tequila
¼ cup extra virgin olive oil

Instructions:

Place chicken in a resealable gallon size plastic bag. Set aside.

Combine all ingredients, except chicken, in a small bowl or measuring cup. Whisk to combine. Pour the marinade over the chicken, seal and place in the refrigerator to marinate for 2-3 hours. Turn chicken occasionally.

Preheat grill to medium-high. Place chicken on the counter to come to room temp.

Grill chicken about 4-5 minutes on each side. Serve and enjoy.

From theslowroasteditalian.blogspot.com