Cookbook:Margarita Grilled Chicken

| Tex-Mex cuisine | Southwestern U.S. cuisine

Ingredients

 * 4 boneless skinless chicken breasts
 * ½ tsp freshly-ground cumin
 * ½ cup tequila (recommended: José Cuervo Especial Gold)
 * ½ cup margarita mix
 * ¼ cup olive oil
 * Salt
 * Freshly-ground black pepper
 * 1 cup mesquite chips, soaked in water 30 minutes
 * ¼ cup freshly-squeezed lime juice
 * 3 Tbsp fresh cilantro
 * 3 chipotle chiles in adobo, finely chopped
 * 3 Tbsp adobo sauce

Procedure

 * 1) Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.
 * 2) The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill.
 * 3) Cook, turning often, until internal temperature reaches 165°F (74˚C).
 * 4) While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.
 * 5) Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving.