The tequila-lime chicken was a big hit. My daughter Claire said it was “refreshing.” The grilled orange slices, however, were not a big hit. The cilantro didn’t contribute anything more than color, so next time I’ll garnish with lime wedges. Recipe follows.
Yield: 10 five-ounce portions
½ cup tequila
½ cup fresh lime juice
¼ cup olive oil
¼ cup Triple sec (or other orange liqueur)
10 garlic cloves, small dice
1 large jalapeño minced (if you like less heat, remove seeds)
1 tablespoon lime zest (about 3 limes – be sure to zest before juicing – it’s easier)
2 teaspoons Kosher salt
1 teaspoon freshly ground black pepper
5 pounds boneless skinless chicken breasts
Garnish: 8 lime wedges (optional)
Mix tequila, lime juice, olive oil, Triple sec, garlic, jalapeño, lime zest, salt and pepper together. Add chicken to marinade, coat thoroughly, cover tightly, and refrigerate overnight or at least 4 hours.
Preheat grill. Place chicken on hot grill and turning every 2 minutes, until done (165ºF internal temperature). Discard marinade.
Garnish with lime wedges.