Margarita Grilled Chicken
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | boneless skinless chicken breasts | 0 g | — | Buy |
| 2 | freshly-ground cumin | 0.5 tsp | 9 kcal0g protein · 1g carbs · 1g fat | Buy |
| 3 | tequila | 0.5 cup | — | Buy |
| 4 | margarita mix | 0.5 cup | 608 kcal16g protein · 64g carbs · 38g fat | Buy |
| 5 | olive oil | 0.25 cup | 530 kcal0g protein · 0g carbs · 60g fat | Buy |
| 6 | Salt | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | Freshly-ground black pepper | 0 g | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 8 | mesquite chips | 1 cup | 1354 kcal17g protein · 127g carbs · 85g fat | Buy |
| 9 | freshly-squeezed lime juice | 0.25 cup | 15 kcal0g protein · 5g carbs · 0g fat | Buy |
| 10 | fresh cilantro | 3 tbsp | 1 kcal0g protein · 0g carbs · 0g fat | Buy |
| 11 | chipotle chiles in adobo | 0 g | — | Buy |
| 12 | adobo sauce | 3 tbsp | 45 kcal2g protein · 3g carbs · 3g fat | Buy |
Total, all ingredients2562 kcal · 36g protein · 200g carbs · 187g fat
Per servingno servings count given
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Directions
Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.
The next day, preheat grill. Sprinkle both sides of chicken with salt and pepper and place on grill.
Cook, turning often, until internal temperature reaches 165°F (74˚C).
While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.
Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving.
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