Margarita Grilled Chicken
Margarita Grilled Chicken turns a cocktail into a marinade and then into a glaze. Tequila, lime and margarita mix soak into the breasts overnight, while chipotles in adobo add smoke and a slow heat that suits the cumin and cilantro. The used marinade is strained, boiled down to a few ounces, and poured over the cooked chicken, so the meat rests under a concentrated sauce instead of plain juices.
Instructions
Blend the tequila, olive oil, margarita mix, lime juice, cumin, cilantro, adobo sauce and chipotle chiles until the mixture is smooth. Pour it into a gallon-size zip-top bag, add the chicken, and turn the bag to coat the meat. Refrigerate overnight.
The next day, preheat the grill. Sprinkle both sides of the chicken with salt and pepper, then put it on the grill.
Cook the chicken, turning it often, until the internal temperature reaches 165°F (74˚C).
While the chicken cooks, pour the marinade through cheesecloth and skim off the oil. Bring it to a boil in a large saucepan over high heat and cook until it has reduced to 3 ounces.
When the chicken is done, move it to a plate and pour the reduced marinade over the top. Cover tightly with foil and let it rest for 15 minutes before serving.
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