Preparation Time: 20 minutes + marinating time
Cook Time: Grill: 14 minutes or Oven: 30 minutes
Cut: Boneless chicken
Serves: 8
Ingredients
2 lbs (900 g) boneless skinless chicken breasts
Tequila-lime marinade:
2 Tbsp (30 ml) olive oil
1/2 cup (125 ml) tequila
1/2 cup (125 ml) fresh lime juice
Zest from 1 lime
2 Tbsp (30 ml) frozen lime juice concentrate
1 tsp (5 ml) sea salt
2 cloves of garlic, crushed
1 tsp (5 ml) whole cumin seeds
1 small handful fresh cilantro (including stems)
Chipotle Sauce:
2 Tbsp (30 ml) lime zest
1/4 cup (60 ml) fresh lime juice
2 Tbsp (30 ml) tequila
1 Roma tomato, roughly chopped
2 cloves garlic, peeled and crushed
1 tsp (5 ml) EACH ground cumin, ground coriander & ground cinnamon
1/4 cup (60 ml) chipotle chilies in adobo sauce
1 Tbsp (15 ml) sugar
2 Tbsp (30 ml) olive oil
1 tsp (5 ml) sea salt
8-12 tortillas (6 inch size), warmed
Sliced fresh avocados
1 cup (250 ml) shredded purple cabbage or coleslaw mix
Queso fresco (fresh Mexican cheese) or Feta cheese
Fresh cilantro
Preparation
Marinade:
Combine marinade ingredients in a blender or food processor and process until smooth. Place chicken in a re-sealable bag; pour marinade over chicken, seal bag and turn it so chicken is completely coated. Refrigerate for at least 2 hours or up to 10 hours.
Chipotle Sauce:
While the chicken is marinating, combine sauce ingredients in a blender or food processor and process until smooth. Put the sauce in a small pot over medium heat and simmer for 4-5 minutes, until slightly thickened. Divide sauce into 2 containers - use one for a basting sauce and the other one to serve with the tacos (Sauce can be made ahead and refrigerated for up to 5 days).
Remove chicken from marinade, and pat dry with paper towels. Discard the marinade.
Brush chicken generously with the basting sauce. Discard any leftover basting sauce.
Grill: Preheat grill to medium heat. Grill over direct heat, turning once, until meat thermometer reads 165F (74C) (5-7 minutes per side).
Oven: Preheat oven to 400F. Bake on a parchment lined baking sheet until a meat thermometer reads 165F (74C) (about 25-30 minutes). Turn once halfway through cooking.
Remove chicken from the heat and let rest 5-7 minutes before slicing.
Serve with warm tortillas, sliced avocado, the cabbage or coleslaw, queso fresco, cilantro and the rest of the Chipotle Sauce.
