Contributed by Ellen Goltz. Modified from an Ina Garten
Barefoot Contessa recipe
1/2 cup tequila
1 cup fresh lime juice (5 to 6 limes)
1/2 cup freshly orange juice (2 oranges) with pulp is best
1 tablespoon chili powder
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced garlic
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6 split) boneless chicken breasts skin on*
In a large glass bowl combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, garlic, salt, and pepper. Add the chicken breasts. Refrigerate overnight.
Heat the grill pan. Remove the chicken from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and let sit for 5 minutes. Serve hot or at room temperature.
Recipe: Kosher, poultry
* I have used boneless skinless chicken thighs.
Eileen Goltz is a food writer and host of Slice of Life on NPR. Born and raised in the Chicago area, she graduated from Indiana University and the Cordon Bleu Cooking School in Paris and currently lives in Fort Wayne. She writes for the Journal Gazette and various newspapers, magazine, websites and blogs throughout the United States and Canada. She is the author of the Perfectly Parve Cookbook (Feldheim) and is a contributing writer for the Chicken Soup for the Soul Book Group, Chicago Sun Times, Detroit Free Press and Woman's World Magazine. Visit Eileen at her website: CuisinebyEileen.wordpress.com/tag/eileen-goltz/.