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MAIN DISHES-
POULTRY:
Chicken Breasts in
Pineapple Tequila
Marinade
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Chicken
Breasts in Pineapple-Tequila Marinade |
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Great flavor...
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MARINADE: |
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2/3
cup |
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unsweetened pineapple juice |
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1/3
cup |
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tequila |
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2
Tbs |
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dark
brown sugar, packed |
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2
Tbs |
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achiote paste |
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2
Tbs |
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ketchup |
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1
Tbs |
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fresh lime juice |
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1
Tbs |
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habanero hot sauce |
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1
Tbs |
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soy
sauce |
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2
cloves |
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garlic, minced
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CHICKEN: |
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4
breasts |
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chicken, trimmed of fat (about 2 lbs.) |
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salt
and pepper to taste |
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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. |
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2 |
Meanwhile,
heat grill to medium-high. When grill is ready,
lightly oil the rack. |
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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. |
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4 |
Transfer
chicken breasts to a cutting board and let them
rest for 3 to 4 minutes. |
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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. |
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Servings: 4 |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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365.13 |
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Calories From Fat (8%) |
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28.74 |
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% Daily Value |
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Total Fat
3.02g |
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5% |
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Saturated Fat 0.79g |
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4% |
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Cholesterol
136.88mg |
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46% |
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Sodium
483.41mg |
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20% |
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Potassium
733.56mg |
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21% |
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Carbohydrates
15.63g |
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5% |
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Dietary Fiber 0.24g |
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1% |
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Sugar 14.13g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
15.39g |
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Protein
55.12g |
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110% |
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MyPoints 7.5 |
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Cooking Tips |
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*Look for achiote
paste and habanero hot sauce in the Latin aisle of your
grocery store, or in Latin markets. |
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Recipe Source |
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Modified from The Southwestern
Grill |
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