Home > Recipes > Grilled Citrus Chicken

Grilled Citrus Chicken

Serve with: Warm Goat Cheese Salad and Sautéed Corn

serves 6

The Recipe
This is another one of my favorite summer recipes for the grill. I like to call it Margarita  Chicken.  Have a margarita and some guacamole while you’re getting this ready!  If you can get boneless chicken breast with the skin on use them.  If you can’t get them that way just buy chicken breasts on the bone and run a sharp knife between the meat and the bone to separate them.  It takes a little practice but it’s not hard and worth it to have the skin for the extra flavor.

½ cup Cuervo Gold Tequila
1 cup freshly squeezed lime juice (5-6 limes) There is no substitute for freshly squeezed lime juice.        
½ cup freshly squeezed orange juice (2 oranges)
1 tablespoon chili powder
1 tablespoon minced cilantro
1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
1 tablespoon minced fresh garlic (3 cloves)
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
3 whole (6split) boneless chicken breasts, skin on

Combine the tequila, lime juice, orange juice, chili powder, jalapeno pepper, cilantro, garlic, salt, and pepper in a large bowl.  Add the chicken breasts.  Refrigerate overnight.

Heat the grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin side down for about 5 minutes until nicely browned.  Turn the chicken and cook for another 10 minutes until just cooked through.  Remove from gill to a plate.  Cover tightly and allow to rest for 5 minutes.  Serve hot or at room temperature.

The Wine
This chicken dish with its clean, crisp lime and orange flavors works really well with a crisp, tangy sauvignon blanc from New Zealand or a Sancerre from the Loire Valley in France.  The acid components in the dish and the zippy acidity in the wine work to tone each other down letting the flavors of the food and the fruit in the wine explode.  So remember: tangy dish and tangy wine= double your pleasure.

  • White Haven Sauvignon Blanc 2005 New Zealand   ($16.99)
  • Monkey Bay Sauvignon Blanc 2005 New Zealand  ($11.99)
  • Jean Paul Balland Sancerre  2004 Loire Valley France  ($17.99)
  • Robert  Mondavi Fumé Blanc  2004 California  ($18.99)

Copyright (c) 2006-2007 TheWineHostess ®