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Tequila Lime Grilled Chicken

Tequila Lime Marinade (See Below)
4 boneless skinless chicken breast halves (1 1/4 pounds)

1. Make Tequila Lime 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.

2. Heat coals or gas grill for direct heat. Remove chicken from marinade; discard 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.

Fresh-tasting and flavorful, this chicken is a party in your mouth!

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Tequila Lime Marinade

2 teaspoons grated lime peel
1/4 cup lime juice
1/4 cup olive or vegetable oil
2 tablespoons chopped fresh cilantro
1/2 teaspoon sugar
1/2 teaspoon salt
1 small jalapeņo chili, seeded and finely chopped
1 clove garlic, finely chopped

1. Mix all ingredients in shallow glass or plastic dish or resealable plastic food-storage bag.

Notes:
I served this with refried beans -we heat and mash a can of pinto beans for this-, Q&E Sapanish Rice -also posted here on this site- and tortillas. With company of 7 people, 7 people RAVED over this!

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