Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lime | juice of 1 lime (44ml) | 11 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 boneless skinless chicken breasts
- ½ tsp freshly-ground cumin
- ½ cup tequila (recommended: José Cuervo Especial Gold)
- ½ cup margarita mix
- ¼ cup olive oil
- Salt
- Freshly-ground black pepper
- 1 cup mesquite chips, soaked in water 30 minutes
- ¼ cup freshly-squeezed lime juice
- 3 Tbsp fresh cilantro
- 3 chipotle chiles in adobo, finely chopped
- 3 Tbsp adobo sauce
Directions
Combine tequila, oil, mix, lime, cumin, cilantro, adobo, and the chiles in a blender until smooth. Pour into a gallon size zip-top bag and add chicken. Toss to coat and refrigerate overnight.
The next day, preheat grill . Sprinkle both sides of chicken with salt and pepper and place on grill.
Cook, turning often, until internal temperature reaches 165°F (74˚C).
While chicken cooks, run the marinade through a cheesecloth and skim off the oil. Bring to a boil in a large saucepan over high heat and cook until liquid has reduced to 3 ounces.
Once chicken is done, remove to a plate and pour marinade over top. Cover tightly with foil and let rest 15 minutes before serving.