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Chicken Breasts in Pineapple-Tequila Marinade

 

 

Great flavor...
 

 

 

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 13x9-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

 

 Nutrition Facts

 

 

 

 

 

 

Amount Per Serving

 

 

 

Calories

 

365.13

 

Calories From Fat (8%)

 

28.74

 

 

 

% Daily Value

Total Fat 3.02g

 

5%

 

Saturated Fat 0.79g

 

4%

 

Cholesterol 136.88mg

 

46%

 

Sodium 483.41mg

 

20%

 

Potassium 733.56mg

 

21%

 

Carbohydrates 15.63g

 

5%

 

Dietary Fiber 0.24g

 

1%

 

Sugar 14.13g

 

 

 

Sugar Alcohols 0.00g

 

 

 

Net Carbohydrates 15.39g

 

 

 

Protein 55.12g

 

110%

 

MyPoints 7.5

 

 

 

 

Cooking Tips

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

 

 Recipe Source

Modified from The Southwestern Grill

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