Ingredients

The following ingredients have 2 Servings
  • 2 skinless free-range organic chicken breasts
  • 2 tablespoon extra-virgin olive oil (for grilling)
  • 1 tablespoon extra-virgin olive oil
  • 1/4 cup good-quality gold tequila
  • zest of 2 limes
  • 1 teaspoon light honey
  • 1 tablespoon hot or mild paprika powder
  • 1 thai red chilli (finely minced)
  • 1 garlic clove (finely minced)
  • a generous pinch of sea salt and cayenne pepper
  • pineapple salsa
  • lime wedges
  • fresh cilantro (chopped)

Instruction

  • Whisk all the marinade ingredients together in a bowl. Add the chicken breasts into the marinade, and stir well to combine.
  • Divide the chicken into two zip-log bags, and pour half the marinade on each breast. Close the bags and marinate in the fridge for 15 minutes but best for 2 hours.
  • Drizzle with oil a grill pan, and heat until medium-high heat.
  • Place the chicken breasts on the grill and spoon any remaining marinade from the bag over top. Grill, covered, for 4 minutes one one side. Turn the breast and cook a further 5 mins.
  • Serve immediately with lime wedges on the side, and top with fresh cilantro and a spoonful of pineapple salsa.