Tuesday, July 27, 2010

Tequila Lime Chicken Tacos

I love stocking up on bone in chicken breasts, particularly when they are .98 a lb or less. It seems most people are afraid of bone in chicken parts, which is too bad for them, but leaves more for me! :) They also come in handy for this Tequila Lime Chicken recipe courtesy of Ina Garten.

Ina wants you to have the skin left on your boneless chicken breast in order for the breast to stay moist while grilling. Getting rid of the bone minimizes cooking time. The only way I know to get a skin on boneless chicken breast is to debone a whole chicken breast yourself. If you want to know how, check out this video here. Super easy!

You can use regular boneless, skinless chicken breasts if you don't want to go to all the trouble. I halve this recipe for the 2 of us and it never goes to waste. If there's any left over from dinner, it goes in a pita for lunch the next day.

Love how easy this recipe is-- marinate overnite, grill up quickly the next day to throw into tacos. Great for a quick, fresh weeknite dinner option! This fragrantly mouth watering chicken melts in your mouth!

Tequila Lime Chicken
Copyright 2002 Barefoot Contessa Family Style
6 servings

1/2 cup gold tequila
1 cup freshly squeezed lime juice (5 to 6 limes)
1/2 cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper in a large bowl. Add the chicken breasts. Refrigerate overnight.

Heat a grill with coals and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5 minutes. Serve hot or at room temperature.

I peel the skin off and discard. I think pull the chicken apart w/2 forks for tacos. Serve w/toppings of your choice- ie: salsa, cheese, lettuce, sour cream etc.

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