Grilled Tequila-Lime Chicken with Grilled Asparagus

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Grilled Tequila-Lime Chicken with Grilled Asparagus

This summer favorite gets it smoky flavor from the adobo sauce and its tartness from the citrus marinade. The chicken needs some time to soak up the flavors but it's well worth the wait.

Ingredients

Servings  4   Serving Size   4

  • 1/4 cup tequila OR
  • 1/4 cup mezcal
  • 2 teaspoons lime zest
  • 1/2 cup fresh lime juice (about 4 to 6 limes)
  • 2 medium garlic cloves, minced
  • 1 tablespoon chipotle pepper, canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
  • 1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded
  • 3 bunches asparagus spears, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper and 1/4 teaspoon black pepper, divided use
  • 2 tablespoons canola oil OR
  • 2 tablespoons corn oil

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together the tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Pour into a large resealable plastic bag or baking dish. Add the chicken (seal the bag tightly if using), turning to coat. Refrigerate for 2 to 12 hours.
  2. When ready to cook, light spray the grill grates with cooking spray. Preheat the grill on medium-high heat.
  3. Meanwhile, add the asparagus to a large dish. Sprinkle with the salt and 1/4 teaspoon pepper. Drizzle with the oil. Turn over the asparagus to coat.
  4. Remove the chicken from the marinade, discarding the marinade and wiping most of it off the chicken. Sprinkle the remaining 1/4 teaspoon pepper over the chicken. Grill for 8 to 12 minutes, or until the chicken is no longer pink in the center. Transfer to a plate. Cover with aluminum foil.
  5. Put the asparagus on the grill, laying them in the opposite direction of the grates (or use a grilling basket). Grill for 7 minutes, or until tender crisp.
  6. Serve the asparagus with the chicken.

Cooking Tip: When alcohol is included in the marinade, such as the tequila or mezcal called for in this recipe, be careful when cooking on the grill or stovetop because a flare-up from the residual alcohol could occur.

Keep it Healthy: Try doubling this recipe to make lunches during the week. Chop the chicken and asparagus and stir into cooked couscous for a salad. Include additional vegetables as desired, such as chopped tomatoes and cucumbers.

Tip: Don’t marinate chicken or meat for more than 24 hours if the marinade contains citrus, as does this recipe, because the meat can become mushy.

Nutrition Facts

Grilled Tequila-Lime Chicken with Grilled Asparagus

CaloriesCalories

337 Per Serving

ProteinProtein

43g Per Serving

FiberFiber

7g Per Serving

Nutrition Facts

Calories 337
Total Fat 12.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.5 g
Cholesterol 109 mg
Sodium 500 mg
Total Carbohydrate 15 g
Dietary Fiber 7 g
Sugars 7 g
Protein 43 g

Dietary Exchanges
3 vegetable, 5 lean meat

 

This summer favorite gets it smoky flavor from the adobo sauce and its tartness from the citrus marinade. The chicken needs some time to soak up the flavors but it's well worth the wait.

Nutrition Facts

Grilled Tequila-Lime Chicken with Grilled Asparagus

CaloriesCalories

337 Per Serving

ProteinProtein

43g Per Serving

FiberFiber

7g Per Serving
×
Calories 337
Total Fat 12.0 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 5.5 g
Cholesterol 109 mg
Sodium 500 mg
Total Carbohydrate 15 g
Dietary Fiber 7 g
Sugars 7 g
Protein 43 g

Dietary Exchanges
3 vegetable, 5 lean meat

Ingredients

Servings  4   Serving Size   4

  • 1/4 cup tequila OR
  • 1/4 cup mezcal
  • 2 teaspoons lime zest
  • 1/2 cup fresh lime juice (about 4 to 6 limes)
  • 2 medium garlic cloves, minced
  • 1 tablespoon chipotle pepper, canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
  • 1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded
  • 3 bunches asparagus spears, trimmed
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper and 1/4 teaspoon black pepper, divided use
  • 2 tablespoons canola oil OR
  • 2 tablespoons corn oil

Directions

Tip: Click on step to mark as complete.

  1. In a small bowl, stir together the tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Pour into a large resealable plastic bag or baking dish. Add the chicken (seal the bag tightly if using), turning to coat. Refrigerate for 2 to 12 hours.
  2. When ready to cook, light spray the grill grates with cooking spray. Preheat the grill on medium-high heat.
  3. Meanwhile, add the asparagus to a large dish. Sprinkle with the salt and 1/4 teaspoon pepper. Drizzle with the oil. Turn over the asparagus to coat.
  4. Remove the chicken from the marinade, discarding the marinade and wiping most of it off the chicken. Sprinkle the remaining 1/4 teaspoon pepper over the chicken. Grill for 8 to 12 minutes, or until the chicken is no longer pink in the center. Transfer to a plate. Cover with aluminum foil.
  5. Put the asparagus on the grill, laying them in the opposite direction of the grates (or use a grilling basket). Grill for 7 minutes, or until tender crisp.
  6. Serve the asparagus with the chicken.

Cooking Tip: When alcohol is included in the marinade, such as the tequila or mezcal called for in this recipe, be careful when cooking on the grill or stovetop because a flare-up from the residual alcohol could occur.

Keep it Healthy: Try doubling this recipe to make lunches during the week. Chop the chicken and asparagus and stir into cooked couscous for a salad. Include additional vegetables as desired, such as chopped tomatoes and cucumbers.

Tip: Don’t marinate chicken or meat for more than 24 hours if the marinade contains citrus, as does this recipe, because the meat can become mushy.

 


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