Recipe: Grilled Fusion Chicken (using Tequila, lime, ginger and chipotle)

GRILLED FUSION CHICKEN

4 boneless skinless chicken breast halves
1/2 cup garlic-infused olive oil*
2 tablespoons Tequila
2 tablespoons fresh lime juice
1 1/2 teaspoons hot sauce
1 teaspoon Worcestershire sauce
1 teaspoon grated ginger root
1 teaspoon chipotle chili powder
1 teaspoon salt
1/3 cup heavy (whipping) cream
Chopped fresh cilantro (optional, for garnish)

Pound chicken to 1/4-inch thickness.

In a shallow dish, whisk oil, tequila, lime juice, hot sauce, Worcestershire, ginger, chile, and salt. Reserve 1/3 cup of this marinade, then put the chicken in dish, turn to coat, and marinate 30 minutes.

Grill chicken on a charcoal or gas grill over medium heat (you can hold your hand 1- to 2-inches above grill level only 4 to 5 seconds), turning once, until cooked through, 6 to 8 minutes total.

In a small saucepan over medium-high heat, simmer reserved marinade until reduced to 1/4 cup, about 2 minutes. Whisk in the cream, then remove from heat.

Serve chicken drizzled with sauce and garnished with cilantro, if you like. Serve extra sauce and a green salad on the side.

*You can substitute 1/2 cup extra-virgin olive oil plus 2 teaspoons minced garlic for the garlic-infused olive oil.

Source: Sunset magazine, August 2006