Chicken breasts in a citrus tequila marinade

Votes: 1

Time: 8 hours 35 minutes (including marinating time)
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 169, total fat 4 G., saturated fats 1 G., proteins 16 G., carbohydrates 7 G., fiber 1 G., cholesterol 50 mg, sodium 356 mg, sugar 3 G.

Lime, orange, and lemon juices, combined with tequila and aromatic spices, create a refreshing citrus marinade for chicken breasts. This marinade will prevent the tender meat from drying out on the grill and leave you with a juicy, crispy crust after frying.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup gold tequila
1.5 cups freshly squeezed lime juice (8 limes)
1 cup freshly squeezed orange juice (4 oranges)
0.5 cup freshly squeezed lemon juice (2 lemons)
2 tbsp. chili powder
2 tablespoons jalapeno peppers, seeded and finely chopped (2 pods)
2 tbsp. minced garlic (6 cloves)
4 teaspoons coarse salt
2 tsp freshly ground black pepper
3 boneless chicken breasts with skin, cut into 12 pieces
Olive oil to grease the grill

Ingredient Substitution Suggestions

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Recipes with similar ingredients: chicken breasts, lime juice, jalapeno pepper, garlic, lemon juice, Orange juice, tequila

Cooking the dish according to the recipe:

Citrus marinade:

In a large bowl, combine tequila, lime juice, orange juice, lemon juice, chili powder, jalapeño, garlic, salt, and black pepper. Add the chicken breasts. Refrigerate overnight.
Preheat a charcoal grill and brush the grates with oil to prevent the chicken from sticking.

Remove the chicken breasts from the marinade, season well with salt and pepper and fry them skin side down for about 5 minutes, until golden brown.
Turn the chicken over and cook for another 10 minutes, until cooked through. Remove from the grill to a plate. Cover tightly with foil and let rest for 5 minutes. Serve hot.

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