Tequila Chicken with Pineapple
Prep Time: 10 min
Cook Time: 24 min
A healthy and low fat meal inspired by the flavours of Mexico. Juicy chicken breasts are submerged in a brine of tequila and citrus for 24-hours before being grilled to tender perfection.
Contributed By: Developed for CFC by Amanda Riva
2 tbsp (30 mL)
extra virgin olive oil
boneless, skinless chicken breasts
1 cup (250 mL)
garlic cloves, smashed
2 cups (500 mL)
2/3 cup (170 mL)
chopped red onion
1 tbsp (15 mL)
pinch cayenne pepper
salt and pepper
In a large sealable freezer bag place the chicken, tequila, orange juice, lime juice, lemon juice and garlic. Seal and refrigerate for 24 hours.
Remove chicken from marinade and pat dry. Season with salt and pepper. Preheat BBQ to medium-high heat. Brush grill lightly with 1 tablespoon (15 mL) of the olive oil.
Grill chicken for 12 minutes a side until fully cooked or until a meat thermometer inserted in each piece reads 165°F (74°C).
Meanwhile, assemble salsa by stirring together pineapple, red onion, cilantro, cayenne pepper and ¼ teaspoon (0.25 mL) salt. Drizzle in 1 tablespoon (15 mL) olive oil, toss to combine.
Remove cooked chicken from the grill and tent with foil for 10 minutes. Serve chicken with pineapple salsa.