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TANGERINE TEQUILA CHICKEN BREASTS 8 large chicken breasts, skinless boneless ¼ cup sugar (60ml) |
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In a medium bowl, whisk together the sugar, vinegar and chili. Add the tangerine zest and the tangerine juice, tequila, limejuice, peanut oil, mint and salt.
Rinse the chicken in cool water and pat dry.
Place chicken breasts in a large sealable plastic bag. Pour all but ¼ cup (60ml) of the marinade overtop of the chicken. Seal the bag ensuring the chicken is well coated.
Place in the refrigerator and allow the chicken to marinate for 3-6 hours.
Preheat grill to 375°F/190°C or medium heat, leaving one side of barbecue off.
Oil the grill. Place chicken over direct heat and sear chicken until golden brown char marks are achieved on one side only (about 2 minutes). Flip the chicken and move over to side of grill without heat, continue to cook for 6 -8 minutes, or until juices run clear.
Remove chicken, cover loosely with aluminum foil. Let rest for 5 minutes before serving.
Yield: 8 servings
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