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Home -> Main Dishes -> Poultry
Recipe submitted by chefdude7263
Ingredients (view qty in metric system instead)
1 tsp. minced fresh jalapeno chili 4 tsp. tequila 1 tbsp. vegetable oil 1 tbsp. lime juice 1 tsp. finely grated lime peel 2 tsp. chopped fresh parsley leaves 1/4 tsp. crumbled dried tarragon 1 tsp. honey 1/2 tsp. salt 1/4 tsp. pepper four boneless skinless chicken breasts, about 6 ounces each
Directions
Mix together jalapeno, tequila, vegetable oil, lime juice, lime peel, parsley, tarragon, honey, salt and pepper in a medium baking dish. Add chicken breasts and turn to coat. Cover and refrigerate overnight.
Prepare grill. Remove chicken from the marinade. Pour marinade into a small saucepan and heat to a simmer. Place chicken on an oiled grill rack. Grill 4 to 5 inches from heat, about 5 to 7 minutes per side, until chicken is cooked through. Transfer chicken to plates and pour some of the heated marinade over. Serve immediately.
Serves 4.
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