Tuesday, April 23, 2013

Tequila Lime Chicken

This is one I will definitely attempt again because I know the potential for this is amazing but I am the worst at cooking anything that's not beef on a stovetop. My chicken always ends up raw or dry. And if I'm cooking a breaded chicken, forget it.
That being said, this chicken came out dry and tasting like half of the flavor had cooked out. What flavor was there was wonderful though! The sweetness of the tequila and the sour smell and tang of the lime was refreshing - and perfect for the warm evening we ate it with.
If you try this, I hope it turns out perfect for you!

Tequila Lime Chicken

Recipe originally from Plain Chicken

3 whole Limes, Juiced
5 cloves Garlic, Peeled
1 whole Jalapeno, Sliced 
(I ommitted the Jalapenos because I don't like them...)
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

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.)

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