Our McIntosh Hot Pepper Jam (with a little help from Tequila) creates a fantastic marinade for grilled chicken tenders. You can also use this marinade for boneless or bone-in chicken breasts. Enjoy!
4 large boneless/skinless chicken breasts
1 jar McIntosh Hot Pepper Jam
Zest & Juice of 1 Lime
¼ cup Tequila
2 Tablespoons chopped cilantro
Cut chicken breasts into ½ inch strips. Combine McIntosh Hot Pepper Jam, lime zest & juuice, tequila and cilantro in a bowl and whisk to combine. Place chicken strips and ½ of the Hot Pepper Jam glaze in a large ziplock bag. Cover remaining glaze with plastic wrap. Rub ziplock bag to coat all strips of chicken with the glaze. Refrigerate chicken and reserved glaze overnight.
Preheat a grillpan over medium-high heat. Grill chicken strips for 3-5 minutes per side. Drizzle strips with warmed reserved glaze and serve.