Margarita Chicken Breasts

Margarita Chicken Breasts
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4 boneless, skinless chicken breasts
Margarita Marinade:
1/4 cup tequila
2 tablespoons fresh lime juice
1 teaspoon lime zest
1 tablespoon honey
1 tablespoon minced cilantro
1 tablespoon vegetable oil
1 small fresh jalapeno pepper, minced
1/2 teaspoon dried tarragon
1/2 teaspoon salt
Freshly-ground black pepper, to taste
Arrange the chicken in a single layer in a nonreactive dish. Mix the
marinade ingredients together, and pour the mixture over the chicken.
Cover the chicken, and refrigerate it 8 hours or overnight. Turn it
at least once.
Fire up enough charcoal to form a single layer of coals beneath the
breasts, and heat the coals until they are covered with gray ash.
Drain the chicken, reserving the marinade in a small saucepan. Cook
the chicken, uncovered, over medium-hot coals until it is cooked
through, basting it with some of the marinade. Let the chicken sit
for 5 to 10 minutes after it cooks. Meanwhile, bring the reserved
marinade to a boil, and boil it for at least 4 minutes, reducing the
liquid slightly. Taste it, and adjust the seasoning. Cut each chicken
breast into thin slices, arrange them on a platter or individual
plates, and top them with the sauce made from the marinade. Serve the
breasts hot.
What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......
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Dwight D. Eisenhower
== Contributed by: ==
* Catsrecipes Y-Group
Category:Cathy's Recipes