We all need different ways to prepare chicken breasts, I think. It is such a lean piece of protein, but can get boring if prepared the same way over and over. Here it is marinated, then grilled. If you do not have access to an outside grill, you should invest in a cast iron grill pan for the stove top. it work almost as well. You just sacrifice a little of the smoky flavor you get from barbecuing, but it is still tasty.
Tequila Glazed Chicken
- 1 1/2 teaspoons ground coriander
- 1/2-1 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1 pound boneless skinless chicken breast, cut thin and pounded to 1/2-inch thickness or less
- 1/3 cup orange juice
- 1/4 cup tequila
- 2 tablespoons brown sugar
- 2 tablespoons honey
- 1 jalapeno pepper, chopped
- 1 tablespoon diced onion
In a small bowl, combine coriander, salt, and cayenne pepper. Sprinkle over chicken and let marinate at least one hour, up to overnight (cover and refrigerate if longer than 2 hours please).
Meanwhile, combine remaining ingredients in a small saucepan and bring to a boil while stirring to dissolve sugar. Reduce heat to medium low and cook until slightly thickened, about 10 minutes. Set aside some of the sauce if you’d like to serve it with the chicken.
Heat the grill and cook chicken, basting with sauce and turning frequently, until cooked through. Timing depends on how thick your pieces are and will vary. Be careful not to overcook or your chicken will be dry. Doneness is best determined by using and internal meat thermometer. Chicken should register 165 degrees F.Serves 4