Margarita Grilled Chicken

Ingredients

• 4 boneless skinless chicken breasts
• ½ tsp cumin
• ½ cup tequila
• ½ cup margarita mix
• ¼ cup olive oil
• to taste salt
• to taste black pepper
• 1 cup mesquite chips, soaked in water 30 minutes
• ¼ cup lime juice
• 3 tbsp cilantro
• 3 chipotle chiles in adobo
• 3 tbsp adobo sauce

Steps

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