Ingredients
For the Chicken and Marinade:
- 2 large chicken breasts (I butterfly these and make them into 4 thin breasts)
- 1/4 cup tequila
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 2 cloves of garlic, chopped
- 1 tablespoon cumin
- 1 teaspoon paprika
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 1/2 teaspoon chili powder
For the Glaze:
- 3 tablespoons raw honey
- 1 tablespoon lime juice
For the Mango Salsa:
- 1 mango cubed
- 1/2 red onion diced
- Juice of one lemon
- 1/2 jalapeno minced
- 1/2 cup cilantro roughly chopped
- (You can find a pre-made version of this that is paleo at Whole Foods)
Instructions
- Whisk all marinade ingredients together
- Put chicken in a plastic bag and pour the marinade over the chicken, making sure to coat all sides Remove air from the bag and seal. Leave on the counter for 20-30 minutes or if you have longer, throw the bag into the refrigerator
- Combine all ingredients for mango salsa, cover and refrigerate until ready to use
- Mix together honey lime glaze and set aside
- Heat grill to medium-high for about 10 minutes. Add the marinated chicken and discard the marinade
- Cook each breast for about 4-6 minutes on each side, depending on thickness
- After you flip the chicken once, brush the glaze onto the chicken
- Transfer chicken to a plate and cover to keep hot and brush more glaze on both sides right before serving
- Top chicken with mango salsa and enjoy!
Find it online: https://www.wholekitchensink.com/cassidy-tequila-lime-chicken/