Tequila Lime Grilled Chicken

from Suzanne Forbush

We got this recipe from our friend Suzanne Forbush in our ward. Since we also stole the idea of having a recipe blog from them, we thought this would be a good first entry. We tried it a couple of nights ago, and it's yummy! (though a little strong for some).

Ingredients:

4 boneless skinless chicken breast halves (1 1/4 lbs)
2 tsp grated lime peel (it takes about 2 limes to get 2 tsp)
1/4 cup lime juice (the juice from 2 limes)
1/4 cup olive or vegetable oil
2 Tbsp chopped fresh cilantro
1/2 tsp sugar
1/2 tsp salt
1 small jalapeno chili, seeded and finely chopped
1 clove garlic, finely chopped

Directions:

• Mix all ingredients (except chicken) in a shallow bowl or plastic bag to make the marinade.
• Flatten each chicken breast half to 1/4 inch thickness between sheets of plastic wrap or waxed paper.
  
• Add chicken to marinade; turn to coat with marinade.
  
• Cover dish or seal bag and refrigerate at least 30 minutes but no longer than 24 hours.
• Prep grill on medium heat. Remove chicken from marinade, cover and grill chicken 4 to 6 inches from medium heat 8 to 10 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Serve with rice, noodles, or chips and salsa
Makes 4 servings

Hints from the kitchen:
For a milder taste, cut down on the lime zest and pepper, and substitute parsley for the cilantro. We actually used about twice the amount of zest and some parsley and serrano peppers from our garden!

To use the leftover marinade as a sauce, boil it for 1 minute to destroy any bacteria that may have been transferred to it from the chicken. It can also be poured on the chicken as it cooks, as long as that side is cooked again for a couple minutes.