Tequila Lime Butter Grilled Chicken

4 boneless skinless chicken breast halves
½ cup tequila
½ cup freshly squeezed lime juice
zest of one lime
4 cloves garlic, minced
2 teaspoons ground cumin
1 tablespoon honey
2 teaspoons salt
3 tablespoons butter

Place chicken breasts into a re-sealable gallon-sized plastic bag.

Mix together tequila, lime juice, zest, garlic, cumin and salt. Reserve 1/4 cup of the marinade, refrigerating until needed.  Pour the remainder over chicken breasts. Allow chicken to marinate in the refrigerator for a minimum of ½ hour and up to 2 hours. Take chicken breasts out of the refrigerator and drain marinade ½ hour before grilling. Dry chicken breasts with a paper towel to encourage browning.

When you are ready to grill the chicken, create melt butter in a small saucepan over medium low heat. When butter is melted, add reserved marinade and stir to combine until heated through. Set aside.

Heat grill to medium-high heat. Grill chicken for 5-6 minutes on each side or until the chicken reaches an internal temperature of 165 degrees F, brushing with butter mixture as the chicken cooks.



Anne said...

This was delicious!

Lori Fredrich said...

Anne - We're so glad you had the opportunity to make it! If we can ask, how did you serve it?

Anne said...

Plain, with my sweet potato sweetie packs (http://blog.engineeringdinner.com/2013/05/sweet-potato-sweetie-packs-for-campfire.html). I did use the leftovers in a salad, and that was really good!