dimanche 20 décembre 2015

Margarita chicken breasts (Texas home cooking)

     Margarita flavors spice up these chicken breasts and may enliven you, too. This is a great dish for grilling outside on a summer evening, but it can be baked as well.

Serves 4
  • 4 boneless, skinless chicken breasts
  • ¼ cup tequila
  • 2 tablespoons fresh lime juice
  • 1 teaspoon lime zest
  • 1 tablespoon honey
  • 1 tablespoon minced cilantro
  • 1 tablespoon corn oil
  • 1 small fresh jalapino, minced
  • ½ teaspoon dried tarragon
  • ½ teaspoon salt
  • Fresh-ground black pepper to taste
  1. Arrange the chicken in a single layer in a nonreactive dish.
  2. Mix the marinade ingrédients together, and pour the mixture over the chicken ; cover the chicken, and refrigerate it 8 hours or over nigth by turning it at least once.
  3. Preheat the oven at 450F or fire up your barbecue.
  4. Drain the chicken, reserving the marinade in a small saucepan.
  5. If you are grilling the chicken, cook it, uncovered, over medium-hot coals until it is cooked through, basting it with some of the marinade ; if you are baking, place the breasts in a small ovenproof dish, and cover it thightly and bake the chicken 15 to 18 minutes, until it is cooked through, uncovering it for the last two to three minutes.
  6. With either cooking method, let the chicken sit for 5 to 10 minutes after it cooks.
  7. In the meantime, bring the reserve marinade to a boil, and boil it for at least 4 minutes, reducing the liquid slightly ; taste it, and adust the seasoning.
  8. Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with the sauce made from the marinade.
  9. Serve the breasts hot.