In a large sealable freezer bag place the chicken, tequila, orange juice, lime juice, lemon juice and garlic. Seal and refrigerate for 24 hours.
Remove chicken from marinade and pat dry. Season with salt and pepper. Preheat BBQ to medium-high heat. Brush grill lightly with 1 tablespoon (15 mL) of the olive oil.
Grill chicken for 12 minutes a side until fully cooked or until a meat thermometer inserted in each piece reads 165°F (74°C).
Meanwhile, assemble salsa by stirring together pineapple, red onion, cilantro, cayenne pepper and ¼ teaspoon (0.25 mL) salt. Drizzle in 1 tablespoon (15 mL) olive oil, toss to combine.
Remove cooked chicken from the grill and tent with foil for 10 minutes. Serve chicken with pineapple salsa.
- Serves: 4
- Prep Time:
- Cook Time:
- 2 tbsp (30 mL) extra virgin olive oil
- 4 boneless, skinless chicken breasts
- 1 cup (250 mL) tequila
- 2 oranges, juiced
- 2 limes, juiced
- 1 lemon, juiced
- 3 garlic cloves, smashed
- 2 cups (500 mL) chopped pineapple
- 2/3 cup (170 mL) chopped red onion
- 1 tbsp (15 mL) chopped cilantro
- pinch cayenne pepper
- salt and pepper