Tequila Marinated Chicken

Doug

I started marinating a bunch of chicken breasts Saturday night in a tequila-based marinade in preparation for cooking them on the EGG Sunday afternoon. WOW!!! The marinade had tequiloa, olive oil, onions, lime juice loads of garlic, cilantro, salt and pepper. To be sure, the atmosphere in the house was filled with garlic for hours and hours. BUT, the results were worth it. I fired the EGG up Sunday afternoon and put the chicken on at 300 degrees for about 20 minutes each side. As usual, the neighbors came running! Love to see that smoke make its way all through the neighborhood. Really, a simple meal but.....WOW! Just thought I'd share it with you.

Nature Boy

Doug,
Sounds incredible. Thanks. Printed it out.
NB

RhumAndJerk

Doug,
What you described is a very versatile way of making chicken. You could just eat the chicken breast whole or you could cut them apart and assemble them as part of some the best Fajitas, burritos or tacos that you have ever had.[p]I may be tempted to add a little cumin. But I would definitely add some mesquite to the fire.[p]I wish that I had had time to egg last night, but I had to opt for the Cast Iron instead. Come to think of it I could have egged the cast iron. Anyways, I just made some ground beef with Mexican Seasoning, beer, onions and garlic. We place the meat in some Chocolate Tortillas along with lettuce, raw onion, sour cream, Asiago cheese and Rio Bravo Mesquite Roasted Jalapeno and Tommatillo Salsa.[p]It was a quick and easy meal. I just want you to know, though, you had the meal that I was thinking about.[p]Congrats on the meal,
RhumAndJerk[p]PS: No Venezuelan Beaver Cheese, Sorry

Doug

RhumAndJerk, good ideas...next time I'll spice the marinade up a bit, add some mesquite to the fire and go for fajitas!! Gee, the possibilities are endless!

BluesnBBQ

Sounds like a great recipe, and the extra tequila can keep the chef happy. :-)