KAHLUA-MARINATED GRILLED CHICKEN

   I have two fantastic cookbooks by Ryan Jennings and David Steele, one called Cooking With Booze and one called Entertaining With Booze. In thumbing through them for inspiration, I came across a grilled chicken recipe that used Kahlua in the marinade. I was immediately intrigued. I have never, ever thought of using Kahlua with chicken before. I tweaked the recipe a bit…changed up some things and left some things out, and I was really happy with the end result. Serve it on a bed of sautéed spinach and garlic, a side of rice with diced avocado and hot sauce, and an ice cold beer!
---Karly

KAHLUA-MARINATED GRILLED CHICKEN
¼ cup Kahlua
Juice of 2 limes (about ¼ cup)
¼ cup olive oil
2 Tablespoons hot sauce (I used Sriracha)
3-4 cloves garlic
½ onion, cut into large pieces
Handful of fresh cilantro
2 Tablespoons ketchup
2 teaspoons Dijon mustard
1 teaspoon cumin
1 teaspoon chili powder
Salt and pepper to taste
2-4 boneless, skinless chicken breasts

Put the Kahlua, lime juice, olive oil, hot sauce, garlic, onion, cilantro, ketchup, mustard, and spices in a blender or food processor and blend until well combined (it’s ok if it’s a little chunky). Put the chicken in a Ziploc bag and pour about half of the marinade into it and marinate chicken for at least 4 hours, or overnight; reserve the remaining marinade. When ready to cook, grill the chicken for 8-10 minutes per side, until it’s cooked through, no longer pink, and juices run clear. Reheat the reserved marinade in a small saucepan over medium low heat and serve to spoon over chicken.

NOTE: I was only cooking for two when I made this, which is why I put 2-4 chicken breasts. I based all of my measurements on 2 chicken breasts, so you may want to make extra marinade if you use more chicken; you’ll get about ¾ cup of marinade with this recipe. Make sure that you do NOT reheat the marinade that you put the chicken in, only use what you set aside.

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