This is an Ina Garten recipe that I've been making for years. My mom had a few of her cookbooks, and I made this chicken dish early on in my cooking exploits. This dish has a nice tex-mex flair and the tequila gives it a nice pop. I made a few changes. This is a great summer weeknight dinner.
Ingredients:
4 chicken breasts
1/2 cup tequila
5 limes, juiced
Zest of 1 lime
2 oranges, juiced
1 tablespoon cilantro
1 tablespoon chili powder
1 jalapeño, diced
3 cloves garlic, minced
salt and pepper
Preparation:
1. Combine tequila, lime juice, orange juice, jalapeño, garlic, cilantro, salt and pepper together. Add chicken. Marinate in the refrigerator overnight.
2. Grill chicken over medium, about 8 minutes per side until cooked through.
3. Serve hot with cilantro-lime quinoa and a corn salsa.
Ingredients:
4 chicken breasts
1/2 cup tequila
5 limes, juiced
Zest of 1 lime
2 oranges, juiced
1 tablespoon cilantro
1 tablespoon chili powder
1 jalapeño, diced
3 cloves garlic, minced
salt and pepper
Preparation:
1. Combine tequila, lime juice, orange juice, jalapeño, garlic, cilantro, salt and pepper together. Add chicken. Marinate in the refrigerator overnight.
2. Grill chicken over medium, about 8 minutes per side until cooked through.
3. Serve hot with cilantro-lime quinoa and a corn salsa.