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Margarita Chicken Breasts

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Margarita Chicken Breasts

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4 boneless, skinless chicken breasts

Margarita Marinade: 1/4 cup tequila 2 tablespoons fresh lime juice 1 teaspoon lime zest 1 tablespoon honey 1 tablespoon minced cilantro 1 tablespoon vegetable oil 1 small fresh jalapeno pepper, minced 1/2 teaspoon dried tarragon 1/2 teaspoon salt Freshly-ground black pepper, to taste

Arrange the chicken in a single layer in a nonreactive dish. Mix the marinade ingredients together, and pour the mixture over the chicken. Cover the chicken, and refrigerate it 8 hours or overnight. Turn it at least once.

Fire up enough charcoal to form a single layer of coals beneath the breasts, and heat the coals until they are covered with gray ash. Drain the chicken, reserving the marinade in a small saucepan. Cook the chicken, uncovered, over medium-hot coals until it is cooked through, basting it with some of the marinade. Let the chicken sit for 5 to 10 minutes after it cooks. Meanwhile, bring the reserved marinade to a boil, and boil it for at least 4 minutes, reducing the liquid slightly. Taste it, and adjust the seasoning. Cut each chicken breast into thin slices, arrange them on a platter or individual plates, and top them with the sauce made from the marinade. Serve the breasts hot. What counts is not necessarily the size of the dog in the fight - it's the size of the fight in the dog......

Dwight D. Eisenhower

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