| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Chicken |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Olive oil |
| 1/2 |
c |
Fresh lime juice |
| 1/4 |
c |
Tequila |
| 1/4 |
c |
Chopped fresh cilantro |
| 2 |
tb |
Triple sec or other orange-flavored liquer |
| 1/2 |
ts |
Salt |
| 8 |
|
Skinned and boned chicken breast halves |
INSTRUCTIONS
Combine first 6 ingredients in a medium bowl, stirring until blended. Pour
olive oil mixture into an ungreased 13- x 9- x 2-inch baking dish. Add
chicken, turning to coat. Cover and marinate in refrigerator 1 hour.
Remove chicken from marinade, reserving marinade. Grill, covered, over
medium-hot coals (350 to 400 degrees F) 10 minutes on each side or until
chicken is done, turning and basting occasionally with reserved marinade.
Yield: 8 servings.
"Desert Treasures" The Junior League of Phoenix, Arizona in "America's Best
Recipes, A 1994 Hometown Collection" published by Oxford House
shared by Cathy Lee Lielausis, New Hampshire, USA
Posted to TNT Recipes Digest by "cathylielausis@mindspring.com"
<cathylee@mindspring.com> on Mar 17, 1998
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