Tequilla Lime Chicken!!! (A keeper)
- 3 whole Limes, Juiced
- 5 cloves Garlic, Peeled
- 1 whole Jalapeno, Sliced
- 1 teaspoon Kosher Salt
- ½ cups Cilantro
- ½ cups Tequila
- 5 Tablespoons Olive Oil
- 4 whole Boneless, Skinless Chicken Breasts
- 1 cup Monterey Jack Cheese, Grated
- Pico De Gallo (OMG - perfect food)
- Refried Pinto Or Black Beans
- Mexican Rice
- Sour Cream
- Avocado Slices
- Homemade Flour Tortillas (recipe is available thru link below)
Preparation InstructionsCombine 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.)
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!
Check out the link for the full meal, it is so worth the effort! The re-fried beans with the Pico De Gallo stirred in was pure heaven. I made guacamole (and I am making it again this weekend) with a generous amount of Pico De Gallo, and it was amazing! Had this meal with some Coronas... Grandpa Tarcy stopped over and joined us for dinner... it was a great evening.
I need to learn to take pictures of my food, whenever I do it, my girls tease me :). Leigh also advises that everything looks better on plain white plates, need to get me some of those!