Grilled Fusion Chicken

• 4 boneless, skinless chicken breast halves
• 1/2 cup garlic-infused olive oil (see notes)
• 2 tablespoons each tequila and fresh lime juice
• 1 1/2 teaspoons hot sauce
• 1 teaspoon Worcestershire
• 1 teaspoon grated fresh ginger
• 1 teaspoon ground dried chipotle chile
• 1 teaspoon salt
• 1/3 cup heavy whipping cream
• Chopped cilantro (optional)

1. 1. 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.
2. 2. 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.
3. 3. 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.
4. Note: Nutritional analysis is per serving.
5. Nutritional Information
6. Calories:
7. 383 (68% from fat)
8. Protein:
9. 28g
10. Fat:
11. 29g (sat 7.7)
12. Carbohydrate:
13. 1.5g
14. Fiber:
15. 0.1g
16. Sodium:
17. 498mg
18. Cholesterol:
19. 95mg
20. Janet Hubbard, Santa Rosa, CA, Sunset, AUGUST 2006

chicken, garlic, lime juice, hot sauce, worcestershire, ginger, ground dried chipotle chile, salt, heavy whipping cream, cilantro

Taken from www.epicurious.com/recipes/member/views/grilled-fusion-chicken-50033509 (may not work)