Margarita Chicken
Ingredients
Marinade:
3 T. olive oil
Zest of two limes plus their juice
Zest of two oranges plus their juice
¼ cup tequila
2 T. agave nectar or honey
½ t. salt
pinch of red pepper flakes
Chicken:
4 small boneless breasts pounded to an even thickness, or 2 large breasts halved horizontally to make 4 cutlets 1
Salt and pepper to taste
1 T. cornstarch blended with 1 T. cold water
Directions
Mix marinade ingredients. Put ⅓ of the marinade in a shallow dish with the chicken, turning to coat. Reserved the other ⅔ for the sauce. Let the chicken sit in the marinade while you prepare the rest of the meal and wait for the grill to be ready.
Drain chicken and discard the marinade. Lightly salt and pepper each side of the cutlets to taste. Grill indoors, outdoors, or sauté in a skillet over medium heat until done, flipping once. If using a skillet, don’t crowd the pan–work in batches instead. Make the sauce: in your smallest saucepan, bring the sauce to a light boil. Stir in the cornstarch slurry. Cook, stirring, just until thickened.
Make the sauce: in your smallest saucepan, bring the reserved marinade to a simmer. Stir in the cornstarch slurry. Cook, stirring, just until thickened.
Serve the chicken drizzle a spoonful or two of the sauce over the top.
