3/4 c. freshly squeezed lime juice (5-6 limes - Key limes will rock this!)
3/4 c. freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder (or 1 packet of taco seasoning)
1 tablespoon minced fresh jalapeno (or lesser hot = no seeds)
1 tablespoon minced fresh garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 lbs boneless chicken thighs
Garlic Aioli
1 cup mayonnaise
6 fresh garlic cloves, minced
1 tablespoon fresh lemon juice
Salt and pepper to taste
Instructions
Chicken: combine tequila, lime juice, orange juice, chili powder, hot pepper, garlic, salt, and black pepper in a large bowl. Add chicken, refrigerate for 6 hours.
Chicken: remove chicken from marinade, sprinkle well with salt and pepper, then cook them skin-side down for about 5 minutes, until nicely browned.
Chicken: turn chicken and cook for another 10 minutes, until completely cooked through. Remove to a plate. Cover tightly and allow to rest for 5 minutes. Serve warm or at room temperature.
Garlic Aioli: Mix together and store overnight
Sandwiches: Sourdough Rolls/Hogies
Lightly brush with olive oil and broil or grill until toasty
Originally Submitted
4/18/2008
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