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Deliciously marinated with Southwest seasonings, these chicken breasts go well with Mexican rice.
1/3 cup olive oil
1/4 cup lime juice
2 tablespoons tequila
1 teaspoon McCormick® Cilantro Leaves
1 teaspoon McCormick® Garlic Powder
1/4 teaspoon McCormick® Cumin, Ground
1/4 teaspoon McCormick® Red Pepper, Ground
1/4 teaspoon Lawry's® Seasoned Salt
1 1/2 pounds boneless skinless chicken breast halves
Mix all ingredients, except chicken, in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
Broil on high or grill over medium-high heat 5 to 7 minutes per side or until chicken is cooked through.
For a lighter version, decrease olive oil to 2 tablespoons and ground red pepper to 1/8 teaspoon. This saves 40 calories and 5g fat per serving.
(Amount per serving)