Tag Archives: tequila

Tequila Lime Chicken

9 Apr

No special background story for this one – we just had a bunch of leftover cilantro, limes, and jalapenos, and I needed to figure out a way to use them all up. I was thinking about making this into a pasta, but we’re trying to “eat healthy” so that wasn’t going to happen. I served the chicken breasts along with some avocados and a side salad, which served for a pretty filling meal.

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Just a warning, this ended up being a pretty spicy dish – if you’re spice-sensitive I would only use ½ a jalapeno, and de-seed/de-rib it before blending. I did make a pretty kick-ass barbecue sauce last week, so we threw some of that on here.

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What I used:
For the marinade:
⅓ cup tequila (the cheap stuff)
1 tbsp olive oil
1 tbsp cilantro, chopped (or a couple tbsp if still whole)
2 cloves of garlic
1 jalapeno, stem removed
The juice of one lime

3 chicken breasts
½ cup white wine
1 tbsp cornstarch
1 avocado, sliced
BBQ sauce
Side salad – greens, onions, bacon, cheese, sour cream….

Using a food processor, combine the tequila, olive oil, cilantro, garlic, jalapeno, lime and blend until well combined. Place the chicken breast in a ziploc bag (butterfly it if you’d like, I didn’t), and dump the marinade in. Put it in the fridge for a few hours before eating – I refrigerated mine for about 4 hours.

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When you’re ready to cook, set a large frying pan on medium heat. Pour in the chicken and all of the marinade from the bag. Cover, and cook on medium until done all the way through – it was about 8 minutes each side.

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While that’s cooking, combine the white wine and cornstarch. Pull the chicken out of the pan when it’s finished cooking, a pour the wine/cornstarch mixture in, and turn the pan to low. Whisk for a minute or so, until the sauce starts to thicken. In the meantime, slice or cut up the chicken so it’s in easier to manage pieces. Serve on top of a salad along with avocado, bbq sauce, and plenty of sour cream.

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Pretty easy and fast meal if you have the time to set the marinade up!

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