[shel]

This is a little marinade I put together back in 1988 for use with grilled chicken breast. Might be good with other parts of the chicken as well. I'd grill the breasts over mesquite or fruit wood chunks. The recipe has been updated a little from the original.

TEQUILA SUNRISE MARINADE

1 med-large red bell pepper (or two gypsy peppers)
5 serrano chiles
5 jalapeno chiles (large)
1 annaheim chile
4 fresh tomatillos
6 med-large cloves garlic
1 bunch fresh cilantro
1 bunch green onions (scallions)
1 cup lemon juice
1/2 cup lime juice
1/2 cup tequila (optional, but strongly suggested)
--------------------
Wash, stem and coarsely dice all chiles and peppers. Crush and coarsly dice
the garlic, rough chop the cilantro, medium chop scallions and tomatillos and
add, with lemon and lime juice and tequila to a blender. Blend or puree well.

Marinate chicken breasts in for about 2 hours at room temp. Grill breasts
until done to your satisfaction.

shel

[NorCalChef]

Im going to give this one a try...Thanks!

[shel]

Originally Posted by NorCalChef

Im going to give this one a try...Thanks!

I hope you like it.

I should mention that the tequila isn't really "optional," rather, the marinade is good without it, but then it wouldn't be a tequila marinade.

Also, since I've made this only for myself and my guests, all measurements are approximate. As a chef you know that, of course. Number of chiles depends on their size and heat, and the mood of the cook. Youcould even throw in an habanero or two ... mmmm

scb