07 January 2010

Tequila Lime Chicken

This was really good, but would have been better on the grill rather than the "George Forman". This recipe came from the Better Homes and Gardens website. Rob and I rate new recipes on a 2 scale... "make again" or "never again". This recipe requires a third scale category of "maybe again on the grill". I added a lot more honey to this to make more of a glaze. I made garlic butter noodles to have with this and they were good!


2 teaspoons finely shredded lime peel
1/4 cup lime juice
1/4 cup tequila
1 tablespoon cooking oil
1 tablespoon orange liqueur or 1 teaspoon finely shredded orange peel
2 cloves garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
6 medium skinless, boneless chicken breast halves (about 1-1/4 pounds total)
1 cup hot chunky salsa
1 medium tomato, chopped
2 green onions, finely chopped
1 tablespoon snipped cilantro
2 tablespoons honey


  1. In a shallow nonmetallic dish combine lime peel, lime juice, tequila, cooking oil, orange liqueur or orange peel, garlic, salt, and pepper. Add chicken to marinade, turning to coat. Cover and chill about 1 hour.
  2. Meanwhile, for tomato salsa, in a small bowl combine chunky salsa, chopped tomato, green onions, and snipped cilantro; set aside.
  3. 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 cooked through. (Or, place chicken on the unheated rack of a broiler pan. Broil 5 to 6 inches from the heat for 10 to 12 minutes, turning and brushing with marinade once.) Serve with tomato salsa. Makes 6 servings.

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