1 lb. skinless chicken breasts
1/2 c. lime juice (fresh)
1/3 c. golden tequila
1/4 c. olive oil
2 tbsp. Cointreau
2 garlic cloves, minced
Fresh ground pepper
In large bowl combine liquids and garlic. Add chicken breasts and cover. marinate for up to 2 hours at room temperature or overnight in the refrigerator. Grill chicken breasts over hot coals and serve with rice or in tortillas with cheese, salsa and sour cream. (Or slice and place over Cilantro Pesto and Angel Hair Pasta-- see previous recipe)
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