| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Barbeque, Hot & spicy, Poultry | 2 | Servings | |
INGREDIENTS
| 2 | Chicken breasts | |
| 4 | Cloves garlic, cut in half | |
| 3 | T | Peppered tequila, see Notes |
| 3 | T | Fresh lime juice |
| 3 | T | Fresh orange juice |
| 1 1/2 | t | Orange zest, grated |
| 1 | t | Lime zest, grated |
| 1/2 | t | Caribe chile, crushed see |
| Notes | ||
| 1/2 | t | Black pepper, freshly ground |
| 1 | t | Brown sugar |
| 3 | T | Olive oil |
| 3 | T | Fresh cilantro, chopped |
INSTRUCTIONS
Rub the chicken with the garlic and place in a non-reactive dish. Mix the tequila, citrus juices, zest, crushed chile pepper, black pepper, and sugar. Add the oil and mix well. Pour over the chicken and add the cilantro. Cover and marinate for 2 hours or overnight, turning occasionally. Preheat the oven to 350 degrees. Remove the chicken and place in a pan. Bake for 20 minutes, basting frequently with marinade. NOTES : 1. Use regular tequila or gin (very good) for replacement for peppered tequila. 2. Use any crushed chile (coarse pieces rather than powder, like for sprinkling on pizza) instead of Caribe. 3. Instead of cooking in oven grill on BBQ. 4. Makes excellent fajita marinade for chicken or steaks as well. Recipe by: Heat Wave/Best of Chile Pepper - DeWitt, Gerlach Posted to CHILE-HEADS DIGEST by "Boyle, Kris" <kris.boyle@cdott.com> on Jun 9, 1999, converted by MM_Buster v2.0l.
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