Sorry for the radio silence! We recently came back home from our two-week long trip to California. I am really glad to be home again and I’m sure my kitchen missed me as much as I missed it. My husband sustained himself on one meal a day (not home cooked), and these goodies that I made for him before I left! What would he do without me? 😉 Since I’ve been back home, I have tried several new and successful recipes which I will share with you in the next few weeks.
Anyway, on to the recipe! This marinade gives the chicken amazing flavor and it’s a new family favorite. I used chicken thighs and served these tacos with pico de gallo, my fave Mexican rice and refried (in bacon grease!) pinto beans with lots of Monterey Jack cheese. I will make this again and again! Thanks for reading, enjoy 🙂
Tequila Lime Chicken – adapted from The Pioneer Woman
- 2 limes
- 1/2 cup tequila
- 1/4 cup olive oil (*I used grapeseed*)
- 1 teaspoon kosher salt
- 3 cloves garlic
- 1 jalapeno, seeded and sliced
- 1/2 bunch chopped fresh cilantro
- 6-8 boneless, skinless chicken thighs (*If you have a few more pieces, this makes plenty of marinade*)
- Corn tortillas
- Monterey jack cheese
- pico de gallo
Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.
Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side. Serve with corn tortillas, fresh pico de gallo, beans and rice.