Wednesday, September 29, 2010

Tequila Lime Chicken

*From The Pioneer Woman Cooks but unfortunately the link no longer works. (Thanks, Dani, for sharing this new recipe with me!) mmm...

3 whole limes, juiced
5 cloves garlic, peeled
1 whole jalapeno, sliced
1 tsp. Kosher salt
1/2 cup cilantro
1/2 cup tequila
5 Tbsp. olive oil
4 boneless, skinless, chicken breasts
1 cup Monterey Jack cheese, grated

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 the bottom of a heavy skillet. 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.)
*Note for myself: consider adding 1tsp cumin to the marinade.
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!

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