Family Spice Recipes, Meal Planning & Fitness Advice

1. Rinse and pat dry:
• 6 skinless and boneless chicken breast halves
2. In a large nonreactive bowl, combine:
• 2/3 cup olive oil
• 1/2 cup fresh lime juice
• 1 jalapeño chili, seeded and minced
• 1/4 cup tequila
• 2 TBS Triple Sec
• 1/4 cup minced fresh cilantro
3. Place chicken in marinade and coat thoroughly.
4. Refrigerate for 4 hours, turning the chicken several times.
5. Remove chicken from the refrigerator 30 minutes prior to cooking.
6. Heat grill with all burners on high for 10 minutes, with lid closed.
7. Scrape and oil cooking grate.
8. Place chicken on grill and grill until browned all over, about 5 minutes per side.
9. Continue grilling chicken covered until meat thermometer internal temperature reads 180º, about 10 minutes.
10. Transfer chicken to cutting board, tent with foil, and let rest 10 minutes.
11. Cut chicken into strips or smaller chunks.
12. Serve over salad or with flour/corn tortillas.

NEED NUTRITIONAL INFORMATION!

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