This is a great dish served over salad greens or on its own with refried beans, guacamole and a good coleslaw. Perfect for the upcoming Cinco de Mayo! Enjoy! ~Lorrie
1/3 cup extra virgin olive oil (or avocado oil)
1/4 cup fresh squeezed lime juice
1 jalapeno, seeded and minced
1/8 cup tequila
1 Tablespoon orange liqueur, such as triple sec, cointreau, curaçao or grand marnier
1/8 cup chopped cilantro
2-3 organic chicken breasts, boned and skinned
Mix all marinade ingredients in a food safe ziplock bag or storage dish with lid.
Add chicken breasts and let marinade in the refrigerator for 4-6 hours.
Allow chicken to rest at room temperature for 30 minutes and remove from marinade. Discard marinade.
Grill over indirect medium heat until internal temperature reaches 165˚.
Remove immediately and serve!
Recipe adapted from Southwest: The Beautiful Cookbook by Barbara Pool Fenzl