Chipotle Lime Split Breasts

Ingredients

• 3 pounds chicken breasts (split )
• 1/2 cup blanco tequila
• 3 Tablespoons olive oil
• 1/4 cup agave syrup
• 1 to 2 medium lime (juice to zest, if desired)
• 1 medium yellow onions ( yellow or white, diced)
• 1/4 cup jalapeno pepper ( pickled or fresh, diced)
• 2 medium garlic clove ( minced)
• 1 teaspoon chipotle powder
• 2 teaspoons salt

Instructions

1. 1

   Combine all of the ingredients into a gallon sized Ziploc bag, except the olive oil.

2. 2

   Get out all of the air you can and place into a large bowl (in case of leaks) and refrigerate at least 2 hours or overnight. Turn and squish around as time allows to ensure all the chicken is well coated and saturated with the marinade.

3. 3

   When ready to cook, preheat the oven to 350F.

4. 4

   Add the oil to the skillet over medium, medium-high heat and sear the chicken breasts skin side down while the oven preheats.

5. 5

   Flip the chicken breasts so skin side is up after about 5 minutes and pour the remaining marinade from the Ziploc bag into the skillet.

6. 6

   Transfer the skillet to the oven for about 40 minutes or until internal temperature reaches 165F, basting with the reducing marinade as desired.

7. 7

   Allow the chicken to rest 5 to 10 minutes before slicing so juices are redistributed.

8. 8

   Garnish with cilantro, if desired.