Ingredients
- chicken breasts, boneless and skinless4 piece
- ground cumin, freshly ground1/2 tsp
- tequila, recommended: José Cuervo Especial Gold1/2 cup
- margarita mix1/2 cup
- olive oil1/4 cup
- salt
- black pepper, freshly ground
- mesquite chips, soaked in water 30 minutes1 cup
- lime juice, freshly squeezed1/4 cup
- cilantro, fresh3 tbsp
- chipotle chiles in adobo, finely chopped3 piece
- adobo sauce3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.
The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill.
Cook, turning often, until internal temperature reaches 165°F (74˚C).
While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.
Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving.
