{recipe} Tequila Lime Chicken

June 28, 2010

Another family-friendly find from The Pioneer Woman’s kitchen. Is the woman unstoppable? (Yes. Yes she is.)

This chicken is ridiculously flavorful. Like knock your socks off flavorful. It’s got all of the great tastes of a margarita. You know, the ones that you can imagine going well with chicken. (Am I selling this or what?!) Seriously, though, this chicken is delicious and fresh-tasting, perfect for a Mexican-inspired summer meal. I’ve already made it twice in two weeks.

The marinade comes together 1-2-3 in your food processor. Once the chicken has had a chance to soak up the flavors for a while, the broiler does the rest of your work. This would be fantastic on the grill, too, which, if you have the option, will keep your kitchen cool. (Ooh… bring this to your next BBQ. You’ll inspire fandom.)

I served this chicken with my Easiest, No-Recipe “Refried” Black Beans, white rice (add saffron and frozen peas) and an avocado & orange salad. You know what that makes this, right? Another 30-mintue meal, not counting marinating time.

Also, unlike the Pioneer Woman, I skipped melting cheese on top of the chicken. I think it’s perfect without. But, you know, who am I to tell you to skip cheese if you’re so inclined. If you feel like cheese, by all means, go for it.

One last cooking note: I use chicken cutlets for this recipe. They cook faster and need much less marinating time. In fact, marinating cutlets overnight will give them way too intense a tequila flavor. If you use cutlets, just a few hours will do.

Enjoy. And thank you, Pioneer Woman. Thank you for more unstoppable yumminess.

Tequila Lime Chicken, adapted from the Pioneer Woman
serves 4
(can be adapted to serve kids 8+ mos)*

juice of 3 limes
5 cloves garlic, minced
1 jalapeno, sliced
1 tsp salt
½ cup cilantro
½ cup tequila
5 Tbsp olive oil
1 lb chicken cutlets, you can substitute boneless, skinless chicken breast
pico de gallo, optional
sour Cream, optional
tortillas, optional

1. Combine lime juice, garlic, 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.

2. Place in a plastic bag and pour in marinade. Seal bag and marinate for several hours. (If using chicken breast, pound each flat before marinating.)

3. When ready to cook, remove chicken from marinade and broil or place on grill. Cook until completely done. Serve topped with pico de gallo, sour cream and tortillas.

*Note: I feel that enough alcohol burns off during cooking that I’d serve this to any pregnant woman or child over 12 months. If you have any concern, here’s a great article that looks at how much alcohol actually burns off during cooking. You may want to reference it before serving this to kids or anyone else who doesn’t drink alcohol.

2 Responses

  1. DailyChef says:

    Your chicken looks amazing! I’ll have to try this.

  2. One Hungry Mama says:

    it’s really tasty. i mean, REALLY. so delicious.

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