December 10, 2010


4 boneless chicken breasts
1 cup minced onion
1 4 oz can green chiles (your choice for heat)
2 cloves garlic
1/4 cup Worcestershire sauce
1/2 cup lime juice
1/4 cup tequila
3 tbsp cilantro

slices of Monterrey Jack cheese to cover chicken breasts
Combine everything but the chicken breasts and cheese in a ziploc bag or a bowl that will have room for the chicken so they won't overlap. Put the chicken breasts in the marinade, covering the chicken. Refrigerate for 2-4 hours, depending how flavorful you want the chicken.Remove the chicken from the marinade and bring the marinade to a boil on the stove top, then simmer while the chicken grills. Grill the chicken for 6-8 minutes per side. A few minutes before the chicken is done, put a big slice of Monterrey Jack cheese on each chicken breast so the cheese melts.
Spoon some of the heated marinade on each breast when serving.
Submitted by: Brian Stiff

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