Memorial Day is a week and a half away so I decided that it was time to start getting those recipes out for the family get-togethers and cookouts that always happen around Memorial Day. To get us started I have a wonderful recipe that has been pirated from Kalyn's Kitchen for Grilled Fusion Chicken. Even though this recipe calls for cooking on the grill, you could also cook it on the stove-top in a grill pan or on a indoor grill (like a George Foreman grill).
Grilled Fusion Chicken
Ingredients
- 4 boneless, skinless chicken breasts
Marinade
- 1/4 cup olive oil
- 1 tsp garlic puree (also called ground garlic)
- 1 Tbsp Tequila
- 1 Tbsp fresh lime juice
- 1/2 tsp Worcestershire sauce
- 1/2 tsp grated ginger root or ginger puree
- 1/2 tsp ground Chipotle Chile Powder (Adjust according to how spicy you like it. I use at least 1 tsp)
- 1/2 tsp salt
Directions
- Trim all visible fat and tendons from chicken breasts, trim breasts so they are the same thickness, then cut small slits crosswise going down each breast. (This helps the marinade penetrate into the meat more.)
- Put chicken in ziploc bag or plastic storage container with a snap-on lid. Pour in marinade. Marinate 4-6 hours in the refrigerator or longer, turning a few times if possible.
- To cook, preheat grill to medium hot (you can only hold your hand there a few seconds.) Put chicken on grill top side down.
- To get grill marks, rotate halfway after about 4-5 minutes. Cook not longer than 10 minutes per side, or until chicken is firm, but not hard to the touch and well-browned on both sides. (Actual cooking time will vary depending on chicken temperature and how hot your grill is, so remove it from the heat when the chicken feels firm when pressed with your finger.)
- Serve hot.
I hope you will try this wonderful dish and that you enjoy it as much as I do.
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