Try to marinate your chicken a few hours at least, up to 12 hours for maximum flavor. I use zip-lock freezer bags or a covered dish in the fridge. I used boneless skinless chicken breasts for these and cooked two extra so we would have them available for lunches and another dinner.
Tonight I served them with grilled asparagus and mashed potatoes. I’m planning on making green chicken enchiladas for dinner another night. For lunches, some of it will get made into sandwiches and some go into a salad I imagine.
Mexican Influenced Marinade for Grilled Chicken
- 3 boneless skinless chicken breasts
- 3 Tbs lime juice
- 3 Tbs tequila
- 1-2 cloves garlic minced
- a few good splashes for a hot sauce like Tapatio
- 1 tsp salt
- 1/2 tsp ground cumin
- 1/4 tsp black pepper
- Mix everything up and marinate up to 12 hours, turning periodically.
- Grill the chicken over a medium heat grill 8-10 minutes total, turning once. Let sit for 5 minutes, covered, before cutting into strips to serve.
[…] zip and tang of the curry pastes but if you have a milder palette, this is good. I added some of this cooked chicken at the very end because I only had 4 large shrimp left from my breaded fried shrimp and spaghetti […]