Recipe courtesy of Williston Dye
8 hr 20 min
10 min
8 hr
10 min
10 servings


  • 1/2 liter tequila
  • 10 lemons
  • Olive oil
  • Salt and pepper
  • Salt and pepper 
  • 10 boneless chicken breasts
  • Dried tarragon
  • Dried rosemary
  • 1 or 2 large plastic containers (recommended: Tupperware)


Pour tequila into the plastic containers. Squeeze juice from 10 or more lemons into the containers. Add some olive oil, and salt and pepper. Place the chicken breasts in the marinade and let marinate overnight in the refrigerator. The next day, preheat grill to high and place chicken breasts on grill. Prepare bowl of olive oil mixed with tarragon and rosemary, to taste, and brush onto chicken while grilling. Cook each side for about 10 to 15 minutes each.

A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.

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