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Tequila Chicken with Peach and Red Pepper Marmalade

Tequila Chicken with Peach & Red Pepper Marmalade

(Serve 4)


4 boneless chicken breasts

2 cups Lime-Tequila marinade, recipe follows

1 cup Peach & Red Pepper marmalade, recipe follows


Pound chickens and rinse well under cold running water. Marinate chickens in lime-tequila marinade for 2 hours. When ready to cook, grill chickens over medium heat on a well-oiled grill. Placing the breasts on grill to insure that it cooks evenly. When one side is golden brown and nicely marked by the grill, turn the chicken breasts over and continue cooking until done. When chicken is done, remove from grill and serve with Peach and red pepper marmalade.



Makes 2 Cups


1/2 cup lime juice, fresh squeezed

1/4 cup Tequila

1/4 cup olive oil

1/4 cup Triple Sec 3 cloves garlic

1 tsp salt

1 tsp pepper, freshly ground


Combine all ingredients in blender. Mix on high speed. Use to marinate chicken before grilling.



Makes 3 cups


6 peaches, chopped

2 red bell peppers, seeded and chopped

3/4 cup sugar

3/4 cup vinegar

1 orange, juice and zest

1 Tbsp Jalapeno peppers, minced

Salt, to taste


Place peaches and peppers to a non-reactive saucepan. Add remaining ingredients except salt and simmer over low heat until marmalade reaches a syrupy consistency, about 45 minutes. Season to taste with salt. Remove from heat and chill before using.
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