Makes approximately 4 servings ⋅ Adapted from The American Heart Association
- 1/4 cup tequila or mezcal OR 1/4 cup white vinegar
- 2 teaspoons lime zest
- 1/2 cup fresh lime juice (about 4 to 6 limes)
- 2 medium garlic cloves, minced
- 1 tablespoon chipotle pepper, canned in adobo sauce, minced, plus 2 tablespoons adobo sauce
- 1 1/2 pounds boneless, skinless chicken breasts, all visible fat discarded
- Cooking spray
- 3 bunches of asparagus spears, trimmed
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper and 1/4 teaspoon black pepper, divided use
- 2 tablespoons canola oil OR 2 tablespoons corn oil
In a small bowl, stir together the tequila, lime zest, lime juice, garlic, chipotle pepper, and adobo sauce. Pour into a large resealable plastic bag or baking dish. Add the chicken (seal the bag tightly if using), turning to coat. Refrigerate for 2 to 12 hours.
When ready to cook, lightly spray the grill grates with cooking spray. Preheat the grill to medium-high heat.
Meanwhile, add the asparagus to a large dish. Sprinkle with the salt and 1/4 teaspoon pepper. Drizzle with the oil. Turn over the asparagus to coat.
Remove the chicken from the marinade, discarding the marinade and wiping most of it off the chicken. Sprinkle the remaining 1/4 teaspoon pepper over the chicken. Grill for 8 to 12 minutes or until the chicken is no longer pink in the center. Transfer to a plate. Cover with aluminum foil.
Put the asparagus on the grill, laying them in the opposite direction of the grates (or use a grilling basket). Grill for 7 minutes or until tender-crisp.
Serve the asparagus with the chicken.