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These Mexican-spiced chicken breasts can be grilled in warm weather or broiled any time of the year.
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® Cumin, Ground
1/8 teaspoon McCormick® Red Pepper, Ground
1 1/2 pounds boneless skinless chicken breast halves
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.
Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
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.
(Amount per serving)