The recipe calls for skin-on chicken breasts but it's just as good if you skin them first -- and they're lower in fat. Skinned breasts will cook a bit more quickly.
1 teaspoon grated lime peel
1/4 cup fresh lime juice
1/4 cup extra-virgin olive oil
2 tablespoons tequila
1 teaspoon kosher salt
1/8 teaspoon cayenne pepper
4 boneless chicken breast halves (with skin), about 6 ounces each, rinsed and patted dry
In medium bowl, whisk together lime peel and juice, olive oil, tequila, salt and cayenne.
Put chicken breasts in large, resealable plastic bag and pour in marinade. Press air out of bag and seal bag tightly. Turn bag to distribute marinade, place in bowl and refrigerate 1 hour.
Heat a barbecue grill to medium.
Remove breasts from bag; pour marinade into small saucepan. Bring to a boil and boil 1 full minute.
Grill breasts, skin side down, until meat is no longer pink in the center, 8 to 12 minutes, turning and basting with marinade once halfway through cooking. Makes 4 servings.
"Weber's Big Book of Grilling"
Thursday, June 28, 2001
E-mail this story 
