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GRILLED MARGARITA CHICKEN
This is one recipe you can adjust any or all of the proportions to suit your own taste; however, I just can't recommend leaving out the alcoholic ingredients as substituting them with lemonade just doesn't work---sorry!

Serves: 4

2 tablespoons olive oil
Juice from 2 limes
3 tablespoons Triple Sec or other orange liqueur
3 tablespoons tequila
1 tablespoon minced cilantro
1 large jalapeno chile -- chopped
1 chicken -- cut up
Kosher salt and fresh ground pepper

In a small bowl, combine oil, lime juice, Triple Sec, tequila, cilantro and jalapeno chile; whisk to blend thoroughly. Wash chicken under cold running water, remove excess fat; pat dry with paper towels. Place chicken in a large ziplock bag, pour marinade over; seal and refrigerate 4-5 hours or up to 24 hours, turning occasionally to keep chicken pieces coated with marinade.

Preheat grill. Remove chicken from marinade and wipe off excess, reserving the marinade in a small saucepan. Transfer chicken to grill, cook 45-60 minutes, turning every 15 minutes. Meanwhile, heat reserved marinade until boiling. Baste chicken 2-3 times during grilling period.
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Copyright 2003 Carol Stevens, Shaboom's Kitchen, All Rights Reserved