Mexican Chicken

Name: Mexican Chicken
Prep time: 5 min
Cook time: 16 min
Yield: 6
Cuisine: SouthWest,
Ingredients: 1/3 cup olive oil; 1/4 cup lime juice; 2 tbsps tequila; 1 tsp McCormick® Cilantro Leaves; 1 tsp Lawry's® Seasoned Salt; 1/2 tsp McCormick® Garlic Powder; 1/4 tsp McCormick® Cumin, Ground; 1/8 tsp McCormick® Red Pepper, Ground; 1 1/2 pounds boneless skinless chicken breast halves

These Mexican-spiced chicken breasts can be grilled in warm weather or broiled any time of the year.

5m

PREP TIME

16m

COOK TIME

193

CALORIES

9

INGREDIENTS

Servings: 6

Ingredients

1/3 cup olive oil
1/4 cup lime juice
2 tablespoons tequila
1 teaspoon McCormick® Cilantro Leaves
1 teaspoon Lawry's® Seasoned Salt
1/2 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Ground Cumin
1/8 teaspoon McCormick® Ground Cayenne Red Pepper
1 1/2 pounds boneless skinless chicken breast halves

KEY PRODUCTS

INSTRUCTIONS

1 Mix all ingredients, except chicken, in small bowl. Reserve 3 tablespoons marinade for brushing. Place chicken in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well.
2 Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
3 Broil or grill over medium-high heat 6 to 8 minutes per side or until cooked through, brushing with reserved 3 marinade halfway through cooking.