I made this recipe using 267 Tequila Infusion Chili Pepper. It is a good quality tequila that has hot chiles in it that gives the tequila big kick of heat and a subtle chile flavor. If you cannot get a hold of this tequila, you can just use regular tequila and add some sliced chiles to the marinade.
Ingredients:
- 4 large skinless chicken breasts
- 1/4 cup chile infused tequila (or sub regular tequila and 1/2 small red chile pepper sliced)
- 1/4 cup lime juice
- 1/2 teaspoon salt
- 1 tablespoon chile powder
Preparation:
Place the chicken breasts between two sheets of saran wrap and pound them out to about 3/4 of an inch thick. In a bowl, mix together the tequila, lime juice, salt and chile powder. If you are not using the chile tequila, add the sliced chile pepper to the marinade. Place the marinade and the chicken breast in a covered container or a plastic bag and refrigerate for 2-4 hours.
Heat your comal over medium heat until it is very hot. Place the chicken on the comal. Depending on the size of your comal you may get them all on at once, or you may have to cook two at a time. Just make sure there is at least 1 inch between the chicken so the heat is evenly distributed. Cook each side for about 6-8 minutes or until the juices run clear.
