Tequila and Lime Chicken

Tequila and Lime Chicken
Makes 6 servings

All these chicken recipes reminded me of something that has been sitting on my hard drive for about four years. No idea where it came from or who, but here it is:

2 tsp finely shredded lime peel
1/4 cup lime juice
1/4 cup tequila
1 tbsp cooking oil
1 tbsp orange liqueur, or, 1 tsp finely shredded orange peel
2 cloves garlic, minced
1/4 tsp salt
1/4 tsp pepper
6 medium skinless, boneless chicken breasts (about 1-1/4 lbs total)
1 cup hot chunky salsa
1 medium tomato, chopped
2 green onions, finely chopped
1 tbsp snipped cilantro
2 tbsp honey

In a shallow non-metallic dish combine the first 8 ingredients listed above. Rinse chicken; pat dry with paper towels. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.

Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions and snipped cilantro; set aside.

Drain chicken, reserving marinade. Stir honey into marinade. Grill chicken on an uncovered grill directly over medium coals for 5 minutes. Turn chicken and brush with marinade; grill for 7 to 10 minutes more or until chicken is tender and no longer pink. (Or, place chicken on the unheated rack of a broiler pan.

Broil 5" to 6" from the heat for 10 to 12 minutes, turning and brushing with marinade once). Serve with tomato salsa.



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