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
- Arrange the chicken in a single layer in a nonreactive dish.
- 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.
- Preheat the oven at 450F or fire up your barbecue.
- Drain the chicken, reserving the marinade in a small saucepan.
- 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.
- With either cooking method, let the chicken sit for 5 to 10 minutes after it cooks.
- 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.
- 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.
- Serve the breasts hot.
BON APPETIT
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