Tequila Chicken with Pineapple
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
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.