Thursday, January 20, 2011

Tequila Lime Chicken

I tried this recipe over the holidays and loved it. It is from The Pioneer Woman, Ree Drummond and it is so tasty. If you don't want to use Tequila, just leave it out or I used some apple cider vinegar and it worked well, too.

Tequila Lime Chicken (or Mock-Tequila Lime Chicken)


■3 whole Limes, Juiced
■5 cloves Garlic, Peeled
■1 whole Jalapeno, Sliced
■1 teaspoon Kosher Salt
■½ cups Cilantro
■½ cups Tequila (or Apple Cider Vinegar if you don't want the alcohol)
■5 Tablespoons Olive Oil
■4 whole Boneless, Skinless Chicken Breasts
■1 cup Monterey Jack Cheese, Grated
■Pico De Gallo
■Refried Pinto Or Black Beans
■Mexican Rice
■Sour Cream
■Avocado Slices
■Flour Tortillas

Preparation Instructions
Combine lime juice, garlic cloves, sliced jalapeno, salt, cilantro, and tequila in a food processor or blender. Pulse until combined. Turn on the blender/food processor and drizzle in the olive oil until it’s all combined.

Slightly flatten chicken breasts with a mallet or cut them milanese style so they are all uniform thickness. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours or (preferably) overnight.

When ready to cook, remove chicken from bag and place on the grill. Cook until completely done. Toward the end of cooking, top chicken breasts with grated Monterey Jack and allow to melt. (You can also top chicken with cheese and melt under the broiler.)

Serve topped with pico de gallo or salsa, alongside refried black beans, Mexican rice, sour cream, avocado slices, fresh flour tortillas…and whatever other garnishes make you smile!

This has become one of my favorite ways to make chicken. I love the lime flavor in the chicken.

I hope you try it and let me know how it goes!

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