I whacked together this recipe as a marinade/glaze for grilled chicken. I was looking for something that would caramelize well over high heat, with a savory tang and residual sweetness. This particular recipe wants for cilantro, but I was fresh out that day.
- 2 tbsp. mesquite honey
- 1 tbsp gold tequilla
- 1 tbsp triple sec
- 1 tbsp sweetened lime juice
- 1 tbsp olive oil
- 1 tbsp Cilantro (subst. oregano)
- 1 tbsp parsely
- 1 tsp sage
- 1 tsp garlic powder
- 1 tsp onion powder
- dash salt
- dash black pepper
- dash jalapeño hot sauc
Yields about 3/4 cup marinade, enough to coat 2 boneless chicken breasts. reserve portion of marinade for glaze, enough to brush on chicken. Marinate 1-2 hours, grill 5 minutes per side over medium heat. Finish, brushing on glaze, and grill over direct heat 2 minutes per side until caramelized. Serve over yellow rice with capers and red pepper.