Family Impact | Contributor
Tequila-Lime Grilled Chicken with Asparagus
Recipe provided by the American Heart Association
Yields: 4 servings
1/4 cup tequila or white vinegar
2 teaspoons lime zest
1/2 cup freshly squeezed lime juice
2 cloves garlic, minced
1 tablespoon minced chipotle pepper in adobo sauce, plus 2 tablespoons of the adobo sauce
1 1/2 pounds of boneless, skinless chicken breast, fat trimmed away
Nonstick cooking spray
3 bunches of asparagus, trimmed
1/4 teaspoon salt
1/2 teaspoon black pepper, divided
2 tablespoons canola or corn oil
In a small bowl, combine tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Transfer the mixture to a large resealable plastic bag. Add the chicken, seal the bag tightly, and massage to ensure the chicken is evenly coated. Refrigerate for 2 to 12 hours.
Preheat the grill to a medium-high temperature. Lightly coat the grill grates with nonstick cooking spray.
In a large dish, toss the asparagus with salt and 1/4 teaspoon of pepper, then drizzle with oil, turning to ensure they are well coated.
Remove the chicken from the marinade, discarding the marinade and patting the chicken to remove excess liquid. Sprinkle the remaining pepper over the chicken.
Grill the chicken for 8-12 minutes, or until the center is no longer pink. Once cooked, transfer the chicken to a plate and cover it with aluminum foil.
Place the asparagus on the grill, turning them so they are perpendicular to the grates. Grill for about 7 minutes, or until they reach a tender-crisp texture.
Serve the grilled asparagus alongside the chicken.
