Use a BBQ or choose to bake in the oven at 400F for 40 min. This marinade is versatile and will work with just about anything other than red meat. From Food and Drink Summer 2015.
MARINADE
1/3 cup gold tequila
1/2 cup dry white wine
1/2 cup freshly squeezed lime juice
1/2 cup extra virgin olive oil
1/3 cup agave syrup
1 tsp sea salt
1/2 tsp black pepper
4 cloves of garlic, finely minced or grated
1 sp onion powder
1/2 tsp cayenne pepper
1/2 tsp smoked paprika or chipotle powder
12 green onions, roots, papery skin and tough green tops trimmed
4 chicken breasts, skin on, bone in, for best flavour and moistness
Lime wedges for garnish
- In a non reactive container whisk together all marinade ingredients. Add the green onions and chicken, skin side down; make sure its all well coated. Cover and place in the fridge for a minimum of 4 hours to overnight (24 hours is best), turning the chicken over half way through. Bring the chicken up to room temperature about an hour before you plan on grilling.
- Pre heat grill at medium low to medium - no higher or the skin will burn before the meat is cooked through.
- Place bone side down for the first half of the cooking time; about 10 minutes.
- When you are ready to flip the chicken put the green onions on the grill. Keep a close eye on them, turning every so often. They will be done when the chicken is done about 10 minutes. You should see some charred bits.
- Flip the chicken over and grill for another 10 minutes, or until the juices run clear when pricked with a fork or a meat thermometer reads 160F at the breasts thickest point.
- While chicken is grilling, in a large skillet over medium heat bring the leftover marinade to a simmer and reduce by half about 15 minutes. You should have about 1 cup dipping sauce.
- Set the cooked chicken aside to rest for about 5 minutes under a loose tent of tin foil. Serve with salad. Garnish with 3 grilled green onions each, fresh lime wedges and a side dish of the cooked, reduced marinade for dipping.
Serves 4
