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
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
Ingredients 6 Servings
- 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
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.
NUTRITION INFORMATION
(per Serving)
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.
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