All these chicken recipes reminded me of something that has been sitting on my hard drive for about four years. No idea where it came from or who, but here it is:
Tequila & Lime Chicken
2 teaspoons finely shredded lime peel
1/4 cup lime juice
1/4 cup tequila
1 tablespoon cooking oil
1 tablespoon orange liqueur, or, 1 teaspoon finely shredded orange peel
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium skinless, boneless chicken breasts (about 1 1/4 lbs total)
1 cup hot chunky salsa
1 medium tomato, chopped
2 green onions, finely chopped
1 tablespoon snipped cilantro
2 tablespoons honey
In a shallow nonmetallic dish combine the first 8 ingredients listed above. Rinse chicken; pat dry with paper towels. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions and snipped cilantro; set aside.
Drain chicken, reserving marinade. Stir honey into marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan.
Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once)
Serve with tomato salsa. Makes 6 servings
Anna