Chicken Breasts with Pineapple- Tequila Marinade

CHICKEN BREASTS WITH PINEAPPLE- TEQUILA MARINADE
www.RecipeGirl.com

MARINADE:
2/3 cup unsweetened pineapple juice
1/3 cup tequila
2 Tbs dark brown sugar, packed
2 Tbs achiote paste
2 Tbs ketchup
1 Tbs fresh lime juice
1 Tbs habanero hot sauce
1 Tbs soy sauce
2 cloves garlic, minced

CHICKEN:
4 breasts chicken, trimmed of fat (about 2 lbs.)
salt and pepper to taste

1. In a 13×9-inch pyrex pan, stir together marinade ingredients. Add chicken breasts and marinate at room temperature for about 30 minutes, turning once or twice.

2. Meanwhile, heat grill to medium-high. When grill is ready, lightly oil the rack.

3. Remove chicken from marinade and place chicken on rack. Close grill, basting often with reserved marinade until it is used up, and turning the breasts every 2 minutes. Continue to grill for at least 2 minutes after the marinade is used up, turning the breasts once, until just done through while remaining juicy. Total grilling time should be about 8 minutes.

4. Transfer chicken breasts to a cutting board and let them rest for 3 to 4 minutes.

5. Across the grain and at a slight angle, carve chicken breasts into thin slices. Season to taste with salt and pepper and serve hot or warm.

Servings: 4
Recipe Source: Adapted from The Southwestern Grill

Nutrition Facts
Amount Per Serving
Calories 365.13
Calories From Fat (8%) 28.74
Total Fat 3.02g
Saturated Fat 0.79g
Cholesterol 136.88mg
Sodium 483.41mg
Potassium 733.56mg
Carbohydrates 15.63g
Dietary Fiber 0.24g
Sugar 14.13g
Net Carbohydrates 15.39g
Protein 55.12g

WW POINTS: 7.5

Cooking Tips
*Look for achiote paste and habanero hot sauce in the Latin aisle of your grocery store, or in Latin markets.

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