Thursday, July 03, 2008

Tequila Lime Chicken with Sweet Corn Salsa

Copyright 2008 by Cooking With The Single Guy

4 chicken breasts with skin on (about 2 lbs.)
½ cup Tequila Gold
½ cup fresh lime juice (about 5 to 6 limes)
1 jalapeno pepper, seeded and minced
3 T sugar
1 t salt
1 T Canola oil

Sweet Corn Salsa:
1 ear of fresh sweet corn
½ red onion, finely diced
1 or 2 red tomatoes, diced
½ cup cilantro, finely chopped
pinch of salt and pepper

In a bowl or zip-lock plastic bag, combined tequila, lime juice, jalapeno, sugar, oil and salt to create the marinade. Add the chicken breasts and marinate overnight.

You can also make the sweet corn salsa a day earlier. Remove corn kernels from the cobb and mix with onion, tomatoes, cilantro, salt and pepper in a small bowl. Refrigerate.

When you’re ready to cook your chicken, remove from marinade and allow any liquid to drip off. Season with salt and pepper and place on medium high grill with skin side first. Cook for about 3 minutes and then turn over to cook until chicken is done, about 15 minutes. Garnish with a slice of lime and serve with Sweet Corn Salsa. (You can also bake the chicken by placing on a rack and cooking at 400 degrees for 20-25 minutes.)

Makes 3 to 4 servings.

Pair with a glass of Voignier.

TIP: To make sure your chicken cooks evenly, you might want to butterfly the chicken if the breast is really thick. Run a knife along the side and fan open so that it isn’t as thick anymore. If you’re concerned about cooking chicken on the grill, you can precook the chicken in the oven for about 10 minutes at 400 degrees and then finish off on the grill.

MORE GRILL TIPS: Before placing chicken on the grill, rub some olive oil on the grill to help keep the chicken from sticking.

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