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.
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)
How to Make It
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.
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.
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.
A staple at our house. We have it with saffron rice and a baby green salad with toasted almonds, crumbled gorgonzola, dried cranberries, and raspberry vinaigrette. I double the marinade and add extra hot sauce.
We love this recipe, it's been added to our dinner list menu. We made it for the first time when the "stepson" and his fiance came to visit. The ginger really makes the difference from other recipes I have tried. With the remaining chicken we made quesadillas. Delicious.
I skipped the sauce, halved the oil in the marinade and upped the ginger. This was delicious, with just the right amount of heat. Will definitely make it again. I served it with grilled corn and eggplant.
this tasted great! easy enough for weeknight & tasty enough for company. I marinated the chicken all day. I didn't have the ground chili's, so I just used chili powder. it was kindof oily. would be great on rice, to soak up the sauce.
We found this recipe to be very average. Despite the rave reviews of others, I thought the marinade was very one-sided and nothing special. I have other chicken marinades I like much better. As for the sauce, welllllllllll, first of all, how can you reduce an oil based sauce?? Reducing is achieved by simmer a liquid until the water evaporates via steam. You cannot do this with oil as it has no water in it...? At first the sauce was just an oily mess that would not emulsify. Fortunately I walked away for a few minutes after turning off the heat and when I came back and stirred again, it was better. However, we just did not find the flavors particularly complimentary or outstanding. I will not make this recipe again.
This was great! It looks fantastic on the plate, and tastes really good. My husband was thrilled, and I've been looking for easy recipes we can cook on the grill. We didn't have any tequilla (!!) in the house, so we made it without, and it was great. Will try it with next time. Served it with a simple salad and corn on the cob. Will become a standard in our house.
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