Ultimate Tostada Bar: Margarita Grilled Chicken

by Rachael Ray Show Staff 7:00 AM, February 3, 2011

Aired February 3, 2011

Serves Makes 2 pounds of chicken, 12-14 tostadas
Juice of 2 limes
Juice of 1/2 orange
2 shots tequila
2 cloves garlic, minced or pasted
1 small jalapeno pepper, seeded and finely chopped
1 1/2 teaspoons, half a palmful, cumin
1 1/2 teaspoons coriander, half a palmful
About 1/3 cup vegetable or olive oil
2 pounds chicken breast cutlets or boneless, skinless thighs
Generous handful cilantro, chopped, optional

Whisk lime and orange juice with tequila, garlic, jalapeno, cumin, coriander and oil in a large dish. Add chicken to marinade, cover and chill 1-3 hours.

Heat indoor or outdoor grill or griddle pan to medium-high. Shake off excess marinade and grill chicken 3-4 minutes on each side for cutlets, 5 minutes on each side for thighs.

Slice chicken and garnish with chopped cilantro, if using. Serve on top of tostadas topped with spicy refried beans. Top chicken with vegetable garnishes of choice and serve.