Tequila Lime Chicken Marinade
- ½ cup gold tequila
- 1 cup freshly squeezed lime juice (5 to 6 limes)
- ½ cup freshly squeezed orange juice (2 oranges)
- 1 tablespoon chili powder
- 1 tablespoon minced fresh jalapeno pepper (1 pepper seeded)
- 1 tablespoon minced fresh garlic (3 cloves)
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 whole (6 split) boneless chicken breasts, skin on
Mix all ingredients in a large bowl. Add the chicken breasts. Refrigerate overnight. Heat a grill and brush the rack with oil to prevent the chicken from sticking. Remove the chicken breasts from the marinade, sprinkle well with salt and pepper, and grill them skin-side down for about 5 minutes, until nicely browned. Turn the chicken and cook for another 10 minutes, until just cooked through. Remove from the grill to a plate. Cover tightly and allow to rest for 5-10 minutes. Serve hot or at room temperature.
Adobo Quail Marinade
- 4 semi-boneless quail
- 2 ancho peppers, stemmed and seeded
- 2 roma tomatoes, rough chop
- ½ small onion, rough chop
- 2 cloves garlic, rough chop
- 1 tablespoon fresh cilantro, chopped
- 1 tablespoon white sesame seeds, toasted
- 2 tablespoon brown sugar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano leaves
- Salt and pepper to taste
- 2 cups chicken stock
- ¼ cup apple cider vinegar
Add all the ingredients in a small sauce pan. Bring the stock to a strong simmer and cover the pan and allow the ingredients to steep for at least 30 minutes. Transfer to a blender cup and process until smooth.
Coat both sides of the quail with adobo and allow to marinade for at least 1 hour. Reserve the remaining adobo sauce to use for platting.
Grill quail over a hot charcoal fire or gas grill. Brush with remaining adobo sauce when the quail come off the fire and serve.