Contributed By: ljville
Kalyn's Kitchen
From kalynskitchen.blogspot.com: "Adapted slightly from Sunset Magazine, original recipe by Janet Hubbard."
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Total Preparation Time: Less than 15 minutes
Ingredients: Chicken & Turkey
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 4
Origin: Asian
Mexican & Spanish
Special Features: Simple (6 ingredients or less)
Meal Type: Entree
Ingredients
4 Boneless, skinless chicken breasts
Chopped fresh cilantro (optional, but very good on this)
Marinade:
1/4 cup Olive oil
1 tsp. Garlic puree (also called ground garlic)
1 t Tequila
1 t Fresh lime juice
1/2 tsp. Worcestershire sauce
1/2 tsp. Grated ginger root or ginger puree
1/2 tsp. Ground Chipotle Chile Powder (I used Penzeys)
1/2 tsp. Salt
Preparation
Trim all visible fat and tendons from chicken breasts, trim breasts so they are the same thickness, then cut small slits crosswise going down each breast. (This helps the marinade penetrate into the meat more.) Put chicken in ziploc bag or plastic storage container with a snap-on lid. Pour in marinade. Marinate 4-6 hours in the refrigerator or longer, turning a few times if possible.
To cook, preheat grill to medium hot (you can only hold your hand there a few seconds.) Put chicken on grill top side down. To get grill marks, rotate halfway after about 4-5 minutes. Cook not longer than 10 minutes per side, or until chicken is firm, but not hard to the touch and well-browned on both sides. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
This chicken could also be cooked in a stove-top grill pan with ridges or a George Foreman Grill with good results.
Serve hot, garnished with chopped cilantro if desired.
Cook's Notes
Nutrition Information