We made these tonight after I found the recipe on MyRecipes.com. WAY too much pepper was indicated in the recipe, but I altered it a little to begin with so it was almost tolerable. So here we go with my version, including a lot less pepper. A great recipe to throw together in the morning and let marinate all day!
Prep and Cook Time: 30 minutes, plus 30 minutes of marinating time
- 1/2 cup lime juice (from about 4 limes)
- 3 tablespoons brown sugar
- 2 teaspoons freshly ground black pepper
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 tbsp white (blanco) tequila
- 4 boned, skinned chicken breast halves
1. Combine lime juice, sugar, pepper, oil, salt, and tequila in a large bowl or resealable plastic bag. Stir to dissolve sugar and salt. Set aside.
2. Put chicken in bowl or plastic bag with marinade. Cover or seal; chill 30 minutes up to several hours.
3. Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 5 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 5 minutes. Serve hot or at room temperature.
2. Put chicken in bowl or plastic bag with marinade. Cover or seal; chill 30 minutes up to several hours.
3. Preheat a gas or charcoal grill to medium-hot (you can hold your hand 1 to 2 in. above cooking-grate level only 3 to 4 seconds). Remove chicken from marinade and grill 5 minutes (cover if using gas). Turn chicken over (cover if using gas), and grill until cooked through (chicken should feel firm when poked), 5 minutes. Serve hot or at room temperature.
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