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Tequila Lime Chicken
Tequila Lime Chicken
Appliance: Contact Grill - 4 servings and larger.
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This recipe is part of the Gluten Free Collection
Tequila Lime Chicken
For the Marinade:
   Zest of one lime (reserve lime for juicing, below)
   1/4 cup tequila
   1/4 cup orange juice
   1/4 cup chopped fresh cilantro
   1/2 jalapeno pepper, seeded and minced
   2 cloves garlic, minced
   1 teaspoon salt
   1/4 teaspoon pepper
   1 pound boneless skinless chicken breast
   2 limes, juiced
   1 lime, quartered (optional)

Combine marinade ingredients in a gallon sized zipper bag and shake until well combined.

Slice large chicken breasts to and even 1/2 inch thick (or have the butcher do it) or place smaller ones between two sheets of plastic wrap and pound to an even 1/2 inch thickness. Add chicken to the marinade and toss to coat. Reseal bag, squeezing out as much air as possible. Marinate, refrigerated, at least 4 hours up to 12 hours, turning occasionally.

Preheat dual contact grill according to manufacturer's instructions for chicken, or use medium-high to high heat (depending on your machine). Drain chicken pieces and discard marinade. Grill in a single layer, with a little space between each piece. You may have to cook in batches.

Grill until internal temperature reaches 165 degrees(F), 3 to 5 minutes. Toss chicken with the lime juice, tent with foil and allow cooked chicken to rest 3-5 minutes.

Serve whole or slice across the grain for tacos or salads. Garnish with additional lime wedges, if desired.

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