drunken chicken

Well, we have been holding on to this recipe for almost two weeks now…I think it’s been about that long since we whipped up anything new. Typically, this would be a good summer dish, but we threw caution to the wind because there was a large bunch of cilantro in the fridge that was screaming for someone to do something with it! So instead of firing up the grill, we fired up the grill pan (which I swear is going to see it’s way to the trashcan soon, because no matter how many times I season it EVERYTHING STILL STICKS!!!).
Usually I find marinated, grilled chicken to be pretty boring and in need of some sort of sauce…or ranch, but this was so full of flavor that I ate it as it was intended.

Maybe it was the tequila. I’ve always liked tequila.

(from Good Things Catered)
2 lbs. chicken breast tenders (or breast, sliced to tender size)
1/4 c. tequila
1/3 c. lime
1/4 c. olive oil
1/2 c. fresh cilantro
3 large cloves garlic
1/2 jalapeno pepper
1/4 c. sweet onion
1/2 tsp black pepper
1/4 tsp salt
1/4 tsp coriander seed
1/4 tsp cumin

1. In the bowl of food processor add all ingredients except chicken. Process until well blended, about 2 minutes.

2. In large shallow bowl, add chicken and marinade ensuring all chicken is submerged.

3. Cover and refrigerate for 30 minutes (no more than an hour or the lime will start to “cook” the chicken. We’re grilling chicken here, not making ceviche.).

4. Grill on medium or medium low, flipping once, until cooked through.

5. Allow to rest 5 minutes before serving.

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2 Responses to drunken chicken

  1. Anonymous says:

    Sounds like a winner. I’ve found my cast iron grill pan works great for meats/poultry/fish that have been seasoned with marinade, but that sauce renders the pan icky!Marg

  2. Anonymous says:

    It was supposed to say “without” marinade. OopsMarg

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