Ingredients
3garlic clovesminced
⅓cuplime juicefreshly-squeezed
⅓cuptequila
2tbspvegetable oilor canola oil
½tspblack pepperfreshly-cracked, plus extra for sprinkling
½tspground cumin
½tspsaltplus extra for sprinkling
2lbchicken breastsboneless and skinless
salt and freshly-cracked black pepper
fresh cilantro leavesfinely-chopped, optional topping
Preparation
In a large bowl or zip lock bag, mix together the garlic, lime juice, tequila, oil, black pepper, cumin and salt until combined.
Add the chicken breast pieces, and toss until evenly coated.
Cover or seal, and refrigerate for 30 minutes, or up to 8 hours.
Preheat the grill to medium-high heat.
Remove the chicken from the bag, and discard the leftover marinade.
Thread the chicken onto skewers, then season the chicken with a few extra pinches of salt and pepper.
Place the skewers on the grill and cook for 6 to 8 minutes, turning once, until the chicken is cooked through.
Garnish with fresh cilantro, serve, and enjoy!
