Grilled Fusion Chicken

Thomas J. Story

Create an amazing blend of flavors for grilled chicken breasts by marinating the chicken in a mixture of tequila, fresh lime juice, fresh ginger and dried chipotle chile.  Use the reserved marinade to stir into whipped cream for a  rich and savory topping. You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

Yield: Makes 4 servings
Total:
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Recipe Time

Total: 1 Hour

Nutritional Information

Amount per serving
  • Calories: 383
  • Calories from fat: 68%
  • Protein: 28g
  • Fat: 29g
  • Saturated fat: 7.7g
  • Carbohydrate: 1.5g
  • Fiber: 0.1g
  • Sodium: 498mg
  • Cholesterol: 95mg

Ingredients

  • 4 boneless, skinless chicken breast halves
  • 1/2 cup garlic-infused olive oil (see notes)
  • 2 tablespoons each tequila and fresh lime juice
  • 1 1/2 teaspoons hot sauce
  • 1 teaspoon Worcestershire
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon ground dried chipotle chile
  • 1 teaspoon salt
  • 1/3 cup heavy whipping cream
  • Chopped cilantro (optional)

Preparation

  1. 1. Pound chicken to 1/4-inch thickness. In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.
  2. 2. Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1 to 2 inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.
  3. 3. In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat. Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.
  4. Note: Nutritional analysis is per serving.
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