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July 1999 Issue
A Canada Day Celebration
by Rossana S. Tarantini
Table of Contents | Single-page view

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Margarita Chicken Strips

  • 1/4 cup Tequila
  • 1 tbsp sugar
  • 1 tbsp chopped fresh cilantro
  • 1 tsp grated lime peel
  • 1/2 tsp salt
  • 2 tbsps lime juice
  • 2 Jalapeno peppers finely chopped
  • 3/4 to 1 lb boneless chicken breasts cut into strips
Combine all ingredients except the chicken in a large container or zipper closing bag. Place chicken in marinade mixture and make sure to coat all sides. Refrigerate at least 4 hours, turning often.

Heat grill, place chicken strips lengthwise on skewers -- like satays -- to ensure even cooking and grill over medium heat or on charcoal grill 4 - 6 inches from coals. Cook, turning once and brushing occasionally with marinade until done.

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